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If you’re looking for a light and fresh summer salad to please your paleo, keto, vegetarian AND vegan crowd, this is a delicious option! We are in our last little bit of summer (where has the time gone?!) and this salad celebrates the juicy tomatoes, crunchy cucumbers and fresh greens of the season. Let’s dig into these nutritious and flavorful veggies!
Why we love it
There is no need for dairy, wheat, grains, nuts, seeds, eggs, fish or soy in this recipe – it is delicious just as is! The most common allergens in the US are (beginning with most common): milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans. We love that this salad does not include any of these food allergens!
This recipe will also please most people on a restrictive diet. The salad is suitable for most gut-healing protocols or digestive disorder protocols like low FODMAPs, Specific Carbohydrate Diet (SCD) and Autoimmune Paleo (AIP). Minor changes may need to be made for low FODMAPs and SCD – garlic and cucumber may need to be removed for some. If following an AIP diet nightshades must be removed, therefore the tomatoes would have to be omitted (radishes, jicama, fennel or grilled summer squash could be good substitutes!).
The Kalamata olives, avocado and olive oil provide a high amount of monounsaturated fats. All gut-healing protocols include healthy fat consumption, and monounsaturated fats are a common recommendation. Research shows that higher monounsaturated fat intake improves blood lipid profile, decreases blood pressure, and modulates insulin resistance and glycemic control.
We do recommend that this salad is served with a healthy protein source to ensure a balanced meal. Depending on dietary restrictions, some ideas include lemon-garlic chicken, grass-fed marinated steak, wild-caught fish with herb sauce, falafel and hummus…. Is anyone hungry yet?!
A food processor or blender can be used to make the dressing. If the dressing is too thick, add filtered water a few teaspoons at a time until the dressing is thin enough to allow it to blend. The dressing can be processed to a thicker consistency to be served as a topping for a protein, or thinned enough to drizzle as a salad dressing.
Paleo Greek Salad
- 4 cups romaine lettuce, chopped
- 1 cucumber, sliced
- 1 pint cherry tomatoes, halved
- 1/2 cup sliced Kalamata olives
- 2 tablespoons capers
- 1 ripe avocado
- Juice of 1 lemon
- 1/4 cucumber, chopped
- 1 clove garlic
- 1 tablespoon chopped dill weed
- ½ teaspoon dried oregano
- 3 tablespoons extra virgin olive oil
- Place all dressing ingredients in a food processor and whip until creamy. Adjust seasonings.
- Place lettuce in a bowl, toss with dressing. Top with salad with the remaining veggies, olives and capers.
Recipe credit: Practical Paleo
Image credit: Daina Rasutis
Author information: Daina Rasutis is a current student of NTI’s Nutrition Therapist Master Program. She plans to use her certification to spark a craving for health through movement, sustainable living and, of course, nourishing food. Follow Daina’s cooking creations and lifestyle tips at www.tabletocrave.com
Image use permission given by Table to Crave
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