Big Greek Salad

BIG GREEK SALAD

FOOD AS MEDICINE


Leafy greens are a great way to volumize your meals. At 11-25 calories per cup but filled with antioxidants they are a great bang for your buck! Add greens not only to your salad bowl, but at the bottom of your soups, next to your eggs, and doctor up any dish with more leafy greens especially when swapping out refined carbs. Adding a protein to this dish will increase satiety and promote optimal body composition with balanced metabolic function, even helping to balance your stress pathways. 

INGREDIENTS

For the salad:

2-3 heads green or red leaf lettuce, washed and chopped (8-10 cups)

1 large cucumber, sliced into half moons

1 pint red and yellow cherry tomatoes, halved

1/2 red onion, sliced thinly

4 oz grassfed feta cheese, cubed

1/4  cup kalamata olives, pitted and sliced

For the dressing: 

1/4 cup red wine vinegar

1/4 cup olive oil

2 Tbsp pitted kalamata olives, chopped

2 Tbsp olive brine

Juice of 1/2 lemon

1 Tbsp fresh chopped oregano

1 Tbsp fresh chopped parsley

sea salt + black pepper to taste

DIRECTIONS

Combine all salad ingredients in a large bowl. In a small bowl, whisk together the ingredients for the dressing and season to taste with the salt and pepper. Pour the dressing over the salad when ready to serve. Add 4-6 oz protein of choice, pasture raised grilled chicken or a lamb burger work nicely with this flavor profile!

Makes 4 servings

Nutrition per serving: 279 Calories, 22g Fat, 13g Carbs, 8g Protein

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