This is not your average salad! The combo of salty olives with tangy dressing make for a perfect combo! Feel free to throw in some grilled chicken steak or even tofu! 

Inspired by “The Real Food RDs”

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings:  2-4, depending on your carb servings

Ingredients:

• 4 cups spinach or mixed greens (about 4 handfuls)

• 1 cup sliced cucumber

• ¾ cup cherry tomatoes, halved

• ½ cup sliced red onion

• ½ cup canned, jarred or frozen artichoke hearts (drained or thawed)

• ¼ cup pitted kalamata olives, halved

• 1 small avocado, sliced

• 1 cup cooked and cooled quinoa

Salad Dressing Ingredients:

• 1/3 cup avocado oil (may substitute olive oil) 

• 2 Tbsp. fresh oregano, roughly chopped (may substitute 1 tsp. dried oregano)

• Juice of 1 lemon

• Salt & pepper to taste

Instructions:

1. In a large bowl, combine all of the salad ingredients. Set aside.

2. In a small bowl or jar with lid, whisk (or shake) together the dressing ingredients. Pour over salad and toss gently to coat.

3. Chill in refrigerator until ready to serve.

Whole recipe serving breakdown:
0 Servings Protein
2 Servings Carb 
7 Servings Fat * You do not have to use all of the dressing for this recipe if you prefer less dressing/lower fat servings.
8 Servings Veggies