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.


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


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.


keeping front-line workers happy and healthy with $250K in food donations

As the COVID-19 pandemic continues, New Hampshire-based lef Farms continues to do its part by providing hard-working front-line healthcare workers across New Hampshire, Massachusetts, New York and New Jersey with more than $250,000 in baby greens over the past six months – a total of 50,000 meals. “We’ve always seen ourselves as community advocates first and foremost”, begins lef Farms founder, Henry Huntington. “The whole reason we started lef Farms was to reduce our community’s reliance on food sources outside our region by offering healthy local alternatives. We feel a healthy community is one that grows and prospers together. Our […]

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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