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Chop Chop Mediterranean Salad
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Description
This chopped Mediterranean salad is super flavorful, juicy, crunchy and will not wilt! It can easily be made 3–4 days ahead of time and enjoyed throughout the week. As it sits, the flavors come together for an even stronger taste profile that you will love again and again. Recipe is easily adaptable and super filling. Enjoy!
Ingredients
- 2 whole Cucumber, Chopped
- 2 whole Bell Peppers, Chopped
- 2 cups Cherry Or Grape Tomatoes, Halved
- 10 whole Artichoke Hearts In Water, Squeezed And Chopped
- 1 ounce, weight Feta
- 2 Tablespoons Avocado Oil
- 1 dash Garlic Salt
- 1 dash Pepper
- ½ cups Cooked Quinoa
- 12 ounces, weight Grilled Chicken, Chopped (optional)
- 1 Tablespoon Lemon
Preparation
Chop all veggies and combine with the rest of the ingredients in a large bowl. Store in the refrigerator up to 5 days.
Notes:
1. You can substitute another meat or fish for the chicken.
2. To make vegetarian, replace chicken with firm tofu. For vegans, replace the quinoa with firm tofu, replace feta with walnuts, and add 1 tablespoon vegan Parmesan cheese or nutritional yeast. If grain-free, omit the quinoa. For paleo, omit quinoa and substitute walnuts for feta.
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