Servings: 5-6 side-dish servings (or 3-4 main-dish servings) 1x
Ingredients
For the Salad:
- 4 cups spinach or mixed greens (about 4 handfuls)
- 1 cup sliced cucumber
- ¾ cup halved grape or cherry tomatoes
- ½ cup sliced red onion
- ½ cup canned, jarred, or frozen artichoke hearts (drained or thawed)
- ½ cup crumbled feta cheese
- ¼ cup pitted and halved kalamata olives
- 1 small avocado, peeled, pitted, and sliced
- 1 cup cooked and cooled quinoa*
For the Dressing:
- 1/3 cup avocado oil or extra-virgin olive oil
- 2 tablespoons fresh oregano, roughly chopped (or 1 teaspoon dried oregano)
- Juice of 1 lemon (about 3 tablespoons)
- Salt and black pepper to taste
Instructions
- In a large bowl, combine all of the salad ingredients. Set aside.
- In a small bowl or jar with lid, whisk (or shake) together the dressing ingredients. Pour over salad and toss gently to coat.
- Chill in refrigerator until ready to serve.
Notes
*To make quinoa, follow package instructions or see our easy step-by-step guide for cooking perfect quinoa every time.
May use 1/3-1/2 cup Primal Kitchen Greek Vinaigrette instead of making the homemade vinaigrette
Nutrition Information
- Serving Size: 1/5 of recipe
- Calories: 275
- Fat: 18 g
- (Sat Fat: 4 g)
- Sodium: 420 mg
- Carbohydrate: 18 g
- (Fiber: 5 g
- Sugar: 2 g)
- Protein: 6 g
- Cholesterol: 8 mg