Energizing Greek Snack Salad

Allergens

N/A

Ingredients

• 2 cups mixed baby greens (spinach, kale, arugula) 1 cup cherry tomatoes, halved 1/2 cucumber, thinly sliced 1/4 red onion, thinly sliced 1/2 cup Kalamata olives, pitted 1/4 cup sun
• dried tomatoes, chopped 1/4 cup fresh parsley, roughly chopped 1/4 cup fresh dill, roughly chopped 1/4 cup fresh mint, roughly chopped 2 tbsp lemon juice 1/4 cup extra virgin olive oil Salt and pepper, to taste

Instructions

1. a. In a large bowl, combine the mixed baby greens, cherry tomatoes, cucumber, red onion, Kalamata olives, sun dried tomatoes, parsley, dill, and mint. b. In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper to taste. Pour the dressing over the salad and toss gently to combine.

Chef’s Insight

The combination of fresh herbs, tangy citrus, and crisp vegetables creates a harmonious blend of flavors that will awaken your senses and energize your day.

Notes

This recipe is suitable for vegan, vegetarian, and gluten-free diets.