Simple and delicious all wrapped into one perfect salad
By Aly Peterson | Photos by Tess Comrie
I love to eat a fresh salad loaded with fruits and/or vegetables. Fruits and vegetables help prevent obesity, heart disease, and type two diabetes (just to name a few). They also help to provide us with vitamins, minerals, fiber and antioxidants. Fresh fruits and vegetables are key to maintaining a healthy lifestyle!
Most of us should be eating at least two cups of fruits and three cups of vegetables each day (this is based on a 2400 calorie diet). Sometimes, that’s really hard to reach! I have found this goal easier to reach when I plan ahead and incorporate most of those servings into my breakfast and lunch.
This Greek salad has been one of my go-to lunches for a couple years! It’s delicious, easy to make, low calorie, and full of vegetables and healthy fats!
- 1 cucumber (sliced thin and then quartered)
- ½ cup cherry tomatoes (quartered)
- Kalamata olives (5-6 whole, quartered)
- ¼ cup feta cheese
- Lemon pepper seasoning (approximately 1 teaspoon)
- Greek salad dressing (2 tablespoons, I typically use Kraft or Litehouse brand)
- Optional: ⅓ cup garbanzo beans or ⅓ cup chopped chicken breast
After chopping the ingredients, mix them into a large bowl. The order you chop and add the ingredients to the bowl does not matter. This recipe makes one large serving (I eat it all… it’s too yummy not to) or you can always split it with a friend or save for later if it’s a little too much for you. Enjoy!
Tip: I love to add whole-wheat pita bread to this meal. Delicious!