When it comes to salads, a Greek salad is one of the most refreshing and nutritious options out there.
You can create a healthy and tasty Greek salad perfect for lunch or dinner with delicious and colourful ingredients.
Here is my adaption of the classic recipe, with the added zesty zing of fresh oranges.
It's loaded with fresh vegetables, salad greens, salty feta cheese, olives, and a tangy orange vinegarate dressing.
If you don't like a particular ingredient, change it to one you enjoy.
The presentation technique is pure foodie art!
I love how it looks on the table.
Then just before serving toss it all together incorporating the dressing.
Have a bowl of avocado guacamole (I used store-bought as avocados were unavailable) to dollop as a side to the salad once plated.
Or you can have a bowl of fresh avocado slices if in season.
This Greek salad recipe is not only delicious but also packed with nutrients.
Lettuce is an excellent source of vitamin A, while cucumber and tomatoes are low in calories and high in fibre.
Different microgreens offer vitamins A, E, C and K, as well as minerals such as calcium, magnesium, iron, selenium and zinc.
The feta cheese and Kalamata olives add protein and healthy fats to the salad, and the dressing is made with heart-healthy olive oil, with Vitamin C from the orange juice.
Avocado is very nutrient-dense with fibre, folate, potassium, vitamin E and magnesium.
To Make you will need:
Salad Ingredients:
2 cups of chopped lettuce or salad mix
1 cup of Micro Greens or sprouts
1/2 a cucumber, cut into rounds
cherry tomatoes sliced into halves
1/4 Red Capsicum sliced into strips
1/4 cup of finely chopped red onion
As much diced feta cheese as you desire
(use reduced-fat feta for an even healthier option)
1/4 cup of Kalamata pitted olives
1 Large orange for decoration
For the dressing:
9ml (3 oz) of extra-virgin olive oil
1 large orange squeezed of juice
2 teaspoons of white wine vinegar
1 teaspoon of garlic, minced or finely chopped
Instructions:
1. In a large low-sided bowl, place the lettuce as the base,
and then on each side the Micro Greens or sprouts.
Create lines of cucumber rounds, cherry tomatoes, capsicum and red onion.
. 2. Add the sliced Kalamata olives to the bowl, top with feta cheese and arrange the orange quarters around the edge.
You can remove the peel if desired.
3. In a dressing bottle, shake together the dressing ingredients.
4. Place the Guacamole or sliced avocado into a small side bowl.
5. Toss with the dressing at the table just before serving.
Enjoy your Tangy Greek salad on its own, or with barbequed meats, chicken or seafood.
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