Greek-Style Salad
Prep Time
15 minutes
Prep Notes
Free of: wheat/gluten, dairy, corn, soy, eggs
Cooking Time
5 minutes
Yields
Serves 2
Ingredients
For salad:
4 cups spinach
1 cup Kalamata olives, pitted
2 cloves garlic, minced or chopped
half of a small yellow onion cut into half moons
1 Portobello mushroom, cut into pieces
1 cup zucchini, diced
2 cups broccoli florets
3 Tbsp coconut oil (or avocado oil)
1/2 watermelon radish, thinly sliced
*optional: shredded, cooked chicken
For Dressing:
Juice of 1 lemon
2 Tbsp olive oil
1 tsp oregano
1/2 tsp black pepper
1/4 tsp cumin
Directions
Cut onion and put in small bowl with fresh lemon juice and pinch of salt. This allows the onion to become softer and a little less strong, and you will use the lemon juice from this for the dressing. Let sit while you prep the other ingredients.
Sautee the broccoli, garlic, mushrooms and zucchini in coconut oil or avocado oil for about 5 minutes. Season with salt and pepper. When done, put on a plate to cool for a few minutes.
Put spinach, olives, and sautéed veggies (and, shredded chicken, if using) into salad bowl. Strain onions and keep lemon juice aside; add only onions to salad.
Put reserved lemon juice in separate bowl with olive oil and spices, then whisk together. Add dressing to salad, and enjoy!