Greek Salad
Difficulty : Super easy
Preparation time:
15m
Avocado, sun-dried tomatoes, and artichoke, along with crunchy onion and bell peppers, create a satisfying salad loaded with flavour—a nice variation on a classic Greek salad. For best results, use the freshest vegetables you can get your hands on.
Ingredients
For 1 people (
)
Recipe
- 1 tablespoon(s) Olive Oil
- 1 tablespoon(s) Sun-dried tomatoes
- 2 tablespoon(s) Artichoke hearts
- 2 tablespoon(s) Balsamic vinegar
- 0.5 teaspoon(s) Dried Oregano
- 0.5 teaspoon(s) Dried Thyme
- 0.25 teaspoon(s) Garlic Powder
- 1 handful(s) Fresh Basil leaves
- 1 Avocado
- 0.5 Green Pepper
- 0.25 Red onion
- 1 handful(s) Black Olives
- 1 Tomato
- 0.25 Cucumber
- Black Pepper
- Sea Salt
Nutritional Facts (per serving)
- Kcal: 505 kcal
- Sugars (g): 8g
- Carbs: 39g
- Fat: 40g
- Saturated fat (g): 6g
- Proteins: 8g
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Directions
- Slice the green pepper and red onion.
- Make sure the black olives are pitted and cut them in half.
- Chop the tomatoes into bite-sized pieces.
- Halve the cucumber lengthwise and slice.
- Peel and slice the avocado.
- Whisk together the balsamic vinegar, olive oil, dried oregano, dried thyme, and garlic powder in a bowl. Season with sea salt and freshly ground black pepper.
- Combine the rest of the ingredients with the dressing, except the basil leaves. Tear the basil leaves over the salad, toss all together and serve.
Tags:
Paleo salad, paleo lunch, paleo greek salad
