• Sherry

Fuel up Friday - Spring Mediterranean Greek Salad

Spring makes me crave fresh veggies and lemons! Greek salad is one of my summer go-tos, so this version combines the best of spring with the promise of summer.


Spring Mediterranean Greek Salad

cucumber, tomato, green pepper & red onion, chopped into bite-sized pieces

can of garbanzo beans (chickpeas), drained and rinsed

zest and juice of half a lemon

1/4 cup olive oil

1 cloves garlic finely diced

salt, pepper & basil to taste

feta cheese & black olives


Combine lemon zest, juice, olive oil, garlic, and seasonings in a mason jar and shake vigorously. Place chopped veggies and beans in a bowl. Drizzle with dressing then mix gently. Top with feta and olives. Serve as is or over a bed of greens.



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