ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
There are a lot of life lessons I've learned from this super delish Whole30 Mediterranean salad.
1- Quality over quantity. When I use organic, local ingredients, I know I'm getting fresher produce with more nutrients. Plus, supporting local farmers goes directly back to benefitting my local economy.
2- Fake it til you make it. This recipe is all about improvisation. Have baby red potatoes instead of fingerling? Great! Toss it in the bowl and move the heck on.
3- Lay down the groundwork, and it will be smooth sailing later on. I know, the ingredients list is looooong. But I promise - 15 minutes of prep will make a super tasty meal that you can take on the go. Added bonus? Leftover tzatziki and veggie hummus for future meals.
Who would have thought a mixed greens salad could be so powerful?
*use organic ingredients whenever possible*
1/3 cup of mixed greens
2 tablespoons kalamata olives
~half a red pepper, roasted and sliced
~3-4 fingerling potatoes, boiled and halved
2.5 tablespoons cherry tomatoes
~half a cucumber, sliced 1/4" thick
1 tablespoon extra virgin olive oil
For the veggie "hummus": (Serves 4)
1/2 small beet, peeled, diced, roasted
1/2 small turnip, peeled, diced, roasted
1 carrot, peeled, diced, roasted
1 parsnip, peeled, diced, roasted
1/2 lemon, juiced
1/4 celery root, peeled, diced, roasted
1 tablespoon tahini
1/2 tablespoon mint, chopped
For the tzatziki: (Serves 4)
1/2 cup cucumber, diced
1/2 cup primal kitchen mayo
1/2 teaspoon dill
2 teaspoons garlic, minced
1 teaspoon lemon juice
1 teaspoon red wine vinegar
In two separate bowls, combine all of the tzatziki ingredients in one, and hummus ingredients in the other. Use an immersion blender to blend all of the ingredients in each bowl.
In a salad bowl, lay down the greens, then top with potatoes, roasted peppers, cucumbers, olives, cherry tomatoes, and drizzle with olive oil. Add a dollop of veggie hummus on top of the salad. Use about 2 tablespoons of tzatziki for dressing. Store leftover hummus and tzatziki in the refrigerator for up to a week. Enjoy!