June 2, 2022
Greek Salad with Sardines
Greek Salad with Sardines
Ingredients
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 2 teaspoons dried oregano
- ½ teaspoon freshly ground pepper
- 3 medium tomatoes, cut into large chunks
- 1 large English cucumber, cut into large chunks
- 1 420g can chickpeas, rinsed
- ⅓ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
- 2 tablespoons sliced Kalamata olives
- 2 110g cans sardines with bones, packed in olive oil or water, drained
Directions
- Whisk lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined.
- Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
- Divide the salad among 4 plates and top with sardines.
Cook Time: 20 mins Total Time: 20 mins Servings: 4, about 2 cups each
Nutrition Profile:
Low-Calorie High Fiber Gluten-Free High Calcium Bone Health Healthy Aging Healthy Immunity Low Added Sugars
Nutrition Facts (per serving)
| CALORIES | FAT | CARBS | PROTEIN |
|---|---|---|---|
| 347 | 18g | 30g | 17g |
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)
Ingredients 1 cup baby spinach 1 cup broccoli florets, steamed ½ cup shelled edamame ½ cup cooked chickpeas (roasted if preferred) ½ cup cooked quinoa ½ avocado, sliced 1 tablespoon pumpkin seeds 1 teaspoon chia seeds 1 tablespoon tahini 1 tablespoon lemon juice 1 teaspoon extra virgin olive oil Sea salt and cracked black pepper to taste
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