5/5 (1)
gyro salad

Serves: 2 to 4

Our Gyro Salad recipe is inspired by our favorite Greek sandwich made with marinated lamb, creamy tzatziki and fresh veggies. Light, delicious, and layered with flavors.

Ingredients

4 oz. lēf Farms Fusion blend
1 lb. lamb leg cut in 1 to 2-inch cubes
3 tbsp. olive oil
12 oz. pkg. pita chips
1 pt. grape tomatoes
1 small red onion
2 cloves garlic chopped
2 tbsp. chopped fresh oregano
1 tbsp. chopped fresh basil
2 tsp. fresh black pepper
½ cup Tzatziki Sauce

Tzatziki Sauce Ingredients:

Makes 2 cups

1 cup plain Stonyfield Farms Greek-style yogurt
1 medium cucumber
1 tbsp. distilled white vinegar
1 fresh lemon
2 cloves garlic
1 tbsp. chopped fresh dill
3 tbsp. olive oil

Directions

On day one place lamb chunks, olive oil, diced oregano, basil and pepper in a zip lock bag, marinate overnight. Place cheese cloth over medium bowl, place in refrigerator and strain excess fluid from yogurt overnight. On day two drain as much excess liquid from cucumbers and garlic as possible. In large bowl, mix together lemon juice, diced cucumbers, yogurt, chopped dill, olive oil, season with salt and pepper, chill for a couple hours prior to serving. Start a charcoal fire in your favorite grill. Place lēf Farms Fusion blend high on 2 plates. Grill lamb to desired temperature, remove from grill. Arrange lamb on top of the green. Garnish salad with grape tomatoes and sliced red onion. Serve with pita chips and tzatziki sauce for dipping.

NH Food Bank Chef Jason
NH Food Bank Chef Paul

This recipe created for lēf by Chefs Jason, Paul and Moriah of the NH Food Bank

As the New Hampshire Food Bank’s culinary leaders, Chefs Jayson, Paul and Moriah not only create fresh and healthy meals for shelters, soup kitchens and after-school programs across the state, but they provide professional culinary training to help community members enter the hospitality market. It’s this commitment to New Hampshire that has helped forge a strong bond with lēf Farms, where we share the same love of community.

News

keeping the fresh coming with a fresh new production manager

Coming off a very eventful summer that resulted in expanding distribution by adding Stop & Shop stores throughout New England and supporting medical first-responders during the pandemic with donations of a quarter of a million dollars in baby greens, hydroponic lettuce grower, lef Farms continues its forward momentum by adding a new production manager to its mix. “We’re so excited to add Mariana Robles to our management team”, smiles lef founder, Henry Huntington. “As a 2015 graduate from the University of Los Llanos Colombia, specializing in Agronomy, Mariana brings with her some fresh, out-of-the-box thinking that we can’t help but […]

Lēf Farms is a local New England grower of fresh salad greens

Very few mouth-watering
salads start with a

seven day roadtrip.

Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.

We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.

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