Loaded Greek Salad
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Averie Cooks · by Averie Sunshine★ 4.7 (27)

Loaded Greek Salad

NUTRITION · PER SERVING15M COOK
CAL 16%·PRO 16%
CARBS 24G30% OF CAL
9G FIBER0G ADDED5G INTRINSIC11G OTHER5G TOTAL SUGAR
FAT 22G63% OF CAL
4G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A loaded Greek salad with avocado, artichokes, chickpeas, and tangy Greek dressing made with lemon, oregano, and mustard. Fresh and naturally vegetarian, ready in 15 minutes.

sidegreeksaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 small red onion (sliced into thin strips)
  • 1 medium English cucumber (diced small)
  • 2 medium Roma tomatoes (diced small (another type of tomato may be substituted))
  • 2/3 cup black kalamata olives (pitted)
  • 12 ounces artichoke hearts (I used Trader Joe’s frozen that I allowed to thaw)
  • one 15-ounce can garbanzo beans (drained and rinsed)
  • 4 ounces feta cheese
  • 1 medium Hass avocado (cubed)
  • 1/3 cup olive oil (plus more for final drizzling if desired)
  • 2 to 3 tablespoon red wine or balsamic vinegar (balsamic is stronger and will give more bite)
  • 2 to 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt (or to taste)
  • 3/4 teaspoon freshly ground black pepper (or to taste)
  • 2 to 3 teaspoons granulated sugar (optional)
PREP
15M
SODIUM
762MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.