Salads have become my lunch routine. I especially love a big salad at a restaurant not only because someone else made it, but also because there are all kinds of great ingredients beyond just lettuce and tomato. So this week, I decided to be my own restaurant. I made a Summer Greek Salad for my lunches… I added strawberries and basil for some summer flavor. (And no feta cheese, of course… but honestly, I didn’t really miss it because of the other flavors.)
Summer Greek Salad
(You can really take your liberties here with your favorite ingredients… my measurements are just approximations!)
A bunch of your favorite lettuce (I prefer Olivia’s Organic Lettuces)
Some chopped grilled or baked chicken
One quarter cup chickpeas
Some chopped up cucumber
5-6 kalamata olives
One half cup chopped up strawberries
A few torn basil leaves
For the dressing, combine 3 parts red wine vinegar to 1 part olive oil, chopped garlic, oregano (and any other of your favorite herbs), the juice of one half of a lemon, salt, and pepper.
Toss to combine, and enjoy!
Happy Allergy Free Eating!