My Big Fat Greek Salad
In a previous post, I mentioned that we love to make a big salad on Monday nights to start our week off on a healthy note. In my mind, having a big salad erases some of the poor decisions made over the weekend. This weekend was no different! Dan and I got back from New Orleans where we indulged in rich, delicious creole food and beverages. I have no regrets about the crawfish, bread pudding and cocktails, not even a little.
Since we head back to work tomorrow and need a post vacation detox of sorts, we chopped up some veggies and enjoyed this chunky greek salad. It's crisp, fresh, filling, and BEAUTIFUL. Add an avocado on top and this is a hit main course. Plus, you made it through Monday - you deserve an easy meal. This takes about 10-15 minutes to put together. Monday dinner has met it's match!
You don't eat the meat? You don't eat the meat? That's ok....we're making a big fat Greek salad.
Ingredients:
For the salad:
- Bed of greens (spinach or Spring mix, and if you are feeling some extra herbs, add fresh parsley)
- Cherry tomatos (halved)
- Cucumbers (sliced and quartered)
- Red onion (shaved)
- Olives (halved)
- Chickpeas
- Avocado
For the dressing
- 2 1/2 tbsp. balsamic vinegar
- 1 teaspoon dijon mustard
- 1/2 lemon juiced
- Salt and pepper to taste
Instructions:
- Chop the cucumber, tomatoes, olives, and shave the onion.
- Drain and rinse chickpeas
- Mix the ingredients for the dressing in a small bowl and whisk with a fork until well combined and smooth
- Toss all the chopped/shaved ingredients in a large bowl
- Serve plated over mixed greens and drizzle with the dressing
- Add half of an avocado (sliced) to each plate (I sprinkled with my favorite topper "Everything but the Bagel" seasoning from Trader Joe's
- Enjoy!
