Feta Greek Salad
This lunch is intended for meat-free days, usually Mondays after a sociable weekend. Cheese is a great source of calcium and protein and also provides zinc, Vitamin A, B2 and B12.
Make sure the lettuce is crisp fresh and tasty and tomatoes at room temperature are nicer.
Tomatoes provide lycopene, a flavonoid that protects the blood vessels and heart.
One Serving: 6 Carb Calories: 265
Makes 2 Servings
One Serving
| Fibre | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 4g | 10g | 6g | 23g |
Ingredients
50g x 2 chunks of light Feta
80g x 2, mixed lettuce leaves
80g x 2 – 12 cherry tomatoes
10g x 2 – a few thin slithers of red onion
50g, 10 small green or black olives x 2 (total 100g)
3 teaspoons flax oil / olive oil
1 teaspoon apple cider vinegar
lemon juice
Optional – add capers, gherkins are both low in Carb
Method
Slice the onion and tomatoes into chunks and thinly slice the radish
Scatter them over the leaves with olives
Place a 50g chunk of feta on each plate, which can be crumbled, diced or left whole
Make up the dressing by simply putting the oil and vinegar in a little glass jar, shaking well, seasoning with pepper and adding lemon juice, a little at a time, until you reach the flavour you like.
