Greek Salad
Serves: 4
Prep time: 10 minutes
Cook time: 0 minutes
1 1/2 serves per portion
Recipe courtesy of Naomi Tickle, Mackay Branch
Ingredients:
- 280g baby spinach leaves
- 250g cherry tomatoes, halved
- 100g Greek feta, reduced fat, diced
- 50g kalamata olives, pitted
- 1 avocado, sliced
- ½ lemon, juiced
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
Method:
- PLACE baby spinach leaves, cherry tomatoes, feta and olives in a salad bowl.
- ADD avocado slices to a small bowl and cover with lemon juice to prevent browning. Add avocado to salad and toss to combine.
- ADD balsamic vinegar and olive oil to a jar. Fasten lid and shake to combine.
- POUR vinaigrette over salad just before serving.
What's Great About It:
This Greek inspired salad makes the perfect addition to a summer barbeque! Packed with healthy fats from the olives, avocado and olive oil, try serving with lean grilled meats such as chicken or lamb.
