Greek Salad

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Servings: 4 Prep: 20 min Paleo No Leftover Simple Lunch Added 7 months ago Updated 7 months ago

Missing nutrition data for: Romaine, Kalamata Olives, Fresh Oregano, Dijon Mustard

Ingredients

For the veggies:

1 head romaine ⚠

1 cucumber

2 Roma tomatoes

¼ red onion

½ cup kalamata olives ⚠

2 avocados

For the dressing:

2 teaspoons fresh basil

2 teaspoons fresh oregano ⚠

½ lemon

1 teaspoon minced garlic

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard ⚠

½ teaspoon honey

¾ teaspoon sea salt

¼ teaspoon ground black pepper

1. For the veggies: Wash and tear romaine lettuce into bite-sized pieces. Quarter and slice the cucumber into chunks.

2. Dice the tomatoes. Peel and finely chop the onion. Peel, pit, and cut avocado into chunks.

3. Add all the ingredients into a serving bowl and mix well.

4. For the dressing: Wash and chop the basil and oregano. Juice the lemon.

5. Mix all the ingredients in a mason jar and shake.

6. Serve.

Per serving incomplete

10935

Cal

18g

Carbs

1276g

Fat

Protein

Carbs 1%

Fat 99%

Protein 0%