chunky greek salad
Fresh veggies lightly tossed in a herb and lemon vinaigrette.
I seriously love olives. Right out of the jar or on top of pretty much anything; give me any excuse to throw olives into a dish, and I’ll jump on that opportunity. While olives have a high fat content, they contain beneficial monounsaturated fat; olives also offer a diverse range of antioxidant and anti-inflammatory nutrients, supporting the body in cancer-prevention. All the more reason to add a few olives into your meals (but I may be biased on this one).
The daiya cheese called for in the recipe is sold in blocks, that can be easily cut into cubes to imitate the taste and texture of feta in a traditional greek salads.
Yields: 6 servings (as a side) or 3 servings (entree)
- 1 head broccoli, cut into bite-size florets
- 1/2 cucumber, cubed
- bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- daiya jalapeño havarti dairy-free cheese, cubed
- kalamata olives to taste (optional)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp agave nectar
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp red chili flakes
- 1/4 tsp garlic powder
1. Add the broccoli, cucumber, bell pepper, tomatoes, red onion, and daiya “cheese” to a large serving bowl.
2. In a small bowl or measuring cup, whisk together the olive oil, lemon juice, agave, oregano, salt, chili flakes, and garlic powder to make the vinaigrette. Stir until evenly mixed.
3. Pour the vinaigrette over top of the veggies, and toss with serving spoons until the vegetables are evenly coated with the dressing.
4. Serve and top with kalamata olives.
Store in the fridge for up to one day, although best when served fresh
Nutrition facts from: CRON-O-Meter
Olives. (2016) Retrieved from: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=46