The most traditional Greek salads don’t include any lettuce, but this is my twist on the classic.
PREP TIME
15 minutes
COOKING TIME
–
YIELD
2 salads
4 cups romaine lettuce, chopped
1/2 cup cucumber slices
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, halved
2 tablespoons capers
1/4 cup Avo-ziki Sauce
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
NUTS
EGGS
NIGHTSHADES
FODMAPS
Plate the romaine lettuce and top it with the cucumbers, cherry tomatoes, Kalamata olives, and capers.
In a small mixing bowl, combine the Avo-ziki Sauce and extra-virgin olive oil.
Top the salad with the dressing and sprinkle with the dried oregano.
