Greek Salad
I love making large salads like the one here and having it on hand throughout the week. The trouble is that usually it never lasts that long! I end up making them and then they are so delicious I eat the whole thing in one day! At least that is what happened with my Carrot, Kale & Raisin Salad salad! Oh well ;)
A large part of my 70/30 Plan, learning how to transition to sustainable health, is meal planning because let's face it: we make our worst food decisions when we are tired, hungry, and want something to eat immediately! That is why having good quality foods readily available is the key to sustainable health. These kinds of salads are excellent to have on hand because they work well for any meal of the day or just nice to have when you need a snack. You can throw in with mixed greens for an easy salad or along side chicken or even is great as-is!
This is the perfect salad for summer barbecues as it travels well and is super light and refreshing! Plus it is made with bone broth and healthy fats like olive oil, avocado oil, and hemp oil so is super nourishing to the gut and anti-inflammatory. Hope you all enjoy!
INGREDIENTS
- 2 cucumbers, chopped
- 1 red onion, sliced and added to taste
- 2 green peppers, chopped
- 2-3 medium tomatoes, chopped
- kalamata olives to taste
- Goats milk feta cheese to taste
Dressing
- 2TBS olive oil
- 2TBS avocado oil
- 1TBS hemp oil
- 2-4TBS bone broth
- Juice 1 lemon
- Zest 1 lemon
- Splash apple cider vinegar
- 1tsp sea salt
- 1/2 tsp black pepper
- 2-3TBS oregano
- In a separate mixing bowl, combine all dressing ingredients and whisk well
- Meantime, add chopped veggies and to large bowl then coat with dressing.
- Transfer to serving dish and top with feta.
