California Greek Salad

I love foods from the Mediterranean region and the Greek salad is my all-time favorite. I switch up the ingredients to keep it interesting. The Mediterranean diet is very popular and is known for longevity in the blue zones. I have followed this type of diet for many years because of its fresh ingredients and flavors. It lends itself to a decreased risk of heart disease, obesity, diabetes, and lower inflammation and chronic illness. It’s not just about the diet though its the lifestyle. Making small changes for a healthier lifestyle can help you lower the risks of disease in your older years.

This recipe is easy and includes a base that you can add anything to make it fit your taste

Ingredients

1 1/2-2 C Mixed Super Greens

1/2 C Nappa cabbage shredded

1/2 Cucumber chopped (English) if using regular peel the skin off

1 Roma tomato chopped

1/2 Lrg Avocado chopped, if small use the whole thing

1/2 C Garbanzo beans

6 Whole Greek Olives or pitted if you prefer

1/4 C or a small chunk off a block of Feta cheese crumbled (not on cleanse)

1/4 Red onion sliced

1 Lemon squeezed

2 Tbsp Olive Oil

1 Tbsp Greek Seasoning (dill, oregano, basil, rosemary, thyme, sage, etc (If using fresh I like just chopping dill and oregano and basil and a little mint all together on top of the salad) You can use any herbs you want here.

Salt and Pepper to taste

Suggested Toppings

Grilled Chicken or Salmon

Grilled Veggies

Salami

Prosciutto

Peppercinis

Marinated red peppers

Marinated artichoke hearts

Pearl mozzarella

Directions

In a large salad bowl place mixed greens and all the toppings.

Add Olive oil and lemon juice and seasoning

Toss and serve in a large pasta bowl or plate.

Enjoy