Greek Island Detox Salad with Lemon-Garlic Vinaigrette

Allergens

N/A (excluding feta cheese, this recipe is dairy-free)

Ingredients

• 2 cups mixed baby greens (spinach, kale, arugula)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled (optional)
• 1 avocado, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped For Lemon
• Garlic Vinaigrette:
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. In a large salad bowl, combine the mixed baby greens, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese (if using), avocado, parsley, and dill. Gently toss to combine.
2. In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
3. Drizzle the vinaigrette over the salad and toss until evenly coated. Serve immediately.

Chef’s Insight

This Greek Island Detox Salad is a delicious way to detoxify and invigorate your body with nutrient-dense ingredients.

Notes

Feel free to swap out ingredients based on personal preference or seasonal availability.