Greek Salad with Easy Zesty Dressing

• Produce

  • 1 Avocado
  • 1 cup Cherry or grape tomatoes
  • 1 Cucumber, medium
  • 1 Lemon, freshly squeezed (about 2 1/2 tbsp, Juice from
  • 1/2 Orange or yellow bell pepper, red
  • 1/2 Red onion, medium

• Condiments

  • 1/2 cup Kalamata olives

• Baking & Spices

  • 1 Pinch Black pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 oz Feta cheese

• Other

  • 1 head Romaine lettuce, washed, chopped and completely dried

Found on natashaskitchen.com

Description

Ingredients

• 1 head romaine lettuce, washed, chopped and completely dried
• ½ medium red onion, sliced
• ½ red, orange or yellow bell pepper, seeded and sliced
• 1 cup cherry or grape tomatoes, halved (or slice heirlooms when in season)
• 1 medium cucumber, diced
• 1 avocado, cubed
• ½ cup kalamata olives (about 20 olives), sliced into thirds, optional
• 1 oz feta cheese, or to taste
• 2 Tbsp Extra Virgin olive oil
• Juice from 1 lemon, freshly squeezed (about 2½ Tbsp)
• ¼ tsp Sea Salt
• Pinch of Black pepper

Directions

• To keep lettuce crisp: rinse your romaine lettuce in cold water, then use a salad spinner to dry completely. Refrigerate until ready to use. Note: if you refrigerate salad that is wet, it will get mushy.
• Place your chopped and dried romaine in a large salad bowl along with sliced red onion, sliced bell peppers, halved tomatoes, diced cucumber, diced avocado and kalamata olives if using.
• Just before serving, add the dressing and sprinkle with feta. Toss the salad to combine and serve right away.