Paleo Greek Salad
Try this Paleo Greek Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1/2 teaspoon apple cider vinegar
- 1/4 cup green bell pepper chopped
- 1 avocado, diced
- 1 red onion sliced
- 1 cucumber, sliced (halved or quartered)
- 1 can black olives (or about 1 cup kalamata olives)
- 1 pint grape tomatoes sliced
- 2 cloves fresh garlic pressed
- 1/2 teaspoon 100% pure honey (agave nectar or maple syrup for a
- 1/4 teaspoon sea salt (i add 1/8 teaspoon at a time and taste-t
- Carbohydrate 1.70500416972559 g
- Cholesterol 0 mg
- Fat 4.64573000588335 g
- Fiber 0.800966664320767 g
- Protein 0.338398333941765 g
- Saturated Fat 0.655727000824977 g
- Serving Size 1 1 to 4 serving (22g)
- Sodium 2.93880556137687 mg
- Sugar 0.904037505404823 g
- Trans Fat 0.147018000183677 g
- Calories 48 calories
In a large mixing bowl, combine cucumber, red onion, green pepper, olives, tomatoes, and avocado.In a small bowl, combine olive oil, lemon juice, apple cider vinegar, garlic, parsley, oregano, honey, and sea salt. Then drizzle over salad and toss lightly.For best results, enjoy immediately. Store covered in the refrigerator for up to 24 hours. For meal prep, keep ingredients separate and add dressing just prior to eating.
