Shrimp and Avocado Tzatziki Pockets

Name: Shrimp and Avocado Tzatziki Pockets
Total time: 50
Yield: 4
Ingredients: 12 cooked shrimp, chilled; 1 ripe avocado, cut into small chunks; ⅓ cup Greek yogurt; ¼ cup finely chopped cucumber; 2 tablespoons extra-virgin olive oil; 1 clove garlic, minced; 2 teaspoons lemon juice; 1 teaspoon lemon zest; ½ teaspoon salt; ¼ teaspoon chopped fresh dill; ¼ teaspoon chopped fresh parsley; freshly ground black pepper to taste; 4 pita bread rounds, halved; 1 teaspoon sliced almonds (Optional)

Recipe by A Day In the Kitchen from allrecipes.com

Lunch 50 Mins.

Ingredients

4 servings

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12 cooked shrimp, chilled
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1 ripe avocado, cut into small chunks
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⅓ cup Greek yogurt
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¼ cup finely chopped cucumber
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2 tablespoons extra-virgin olive oil
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1 clove garlic, minced
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2 teaspoons lemon juice

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1 teaspoon lemon zest
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½ teaspoon salt
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¼ teaspoon chopped fresh dill
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¼ teaspoon chopped fresh parsley
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freshly ground black pepper to taste
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4 pita bread rounds, halved
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1 teaspoon sliced almonds (Optional)

Instructions

Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.