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Chopped Salad with Pita Pockets, gluten-free
Serves 4-6
Prep 15 minutes
INGREDIENTS
Salad:
1 coz lettuce, finely chopped (or 2 baby coz)
¼ purple cabbage, finely chopped
1 punnet cherry tomatoes, halved
1 yellow capsicum, diced
1 Lebanese cucumber, diced
1 red onion, diced
1 cup kalamata olives, pitted and sliced
1 cup fresh basil leaves
200g Greek Feta, diced or crumbled (dairy-free option)
100g salami slices, chopped
OR 400g can chickpeas, drained and rinsed (as a vegetarian option)
Dressing:
¼ cup extra virgin olive oil (add extra if needed)
3 tablespoons red wine vinegar
2 teaspoons dried oregano
2 teaspoons Dijon mustard
1 heaped teaspoon of honey
1 teaspoon sea salt
1 teaspoon cracked pepper
To Serve:
pita bread, gluten-free
OR Read above on ways to serve this Chopped Salad
INSTRUCTIONS
1. Make the dressing: In a glass jar or a deep bowl, combine the oil, vinegar, oregano, Dijon mustard, honey, salt, and pepper. Shake or whisk until combined well.
2. Make the salad: In a large bowl, combine the lettuce, cabbage, tomatoes, capsicum, cucumber, onion, olives, basil, feta and either (or both) the salami and/or chickpeas. Toss gently to combine.
3. Pour the Dressing and Serve: Pour the dressing over the salad, toss until well coated and serve immediately either on its own or stuff each pita pocket with the chopped salad.
#choppedsalad #saladrecipeforweightloss #saladrecipe
This is my feta and salami chopped salad with a Dijon vinegarette dressing this is the most perfect scoopable spoon salad served all year round or made as part of your meal prep eat it straight out of a bowl or scoop it into some Peter bread and enjoy to begin we’ll
Need to slice and dice one cos lettuce or two baby cos lettuce then a quarter of a purple cabage one to two pets of cherry tomatoes one yellow capsicum or could use green capsicum then a Lebanese cucumber and one small red onion next we want to add camata olives feta fresh
Basil and lastly slice and then D slices of salami now onto the dressing we want extra virgin olive oil red wine vinegar Greek oregano Dijon mustard honey and sea salt and pepper give that a good whisk and then pour that Dijon vinegarette all over the salad finally gently toss and serve this
Salad is delicious full of nutrients and full of flavor it holds well in the fridge simply add the dressing just before serving or serve as we like to do it’s a Peter bread fill it up to the top and enjoy it as a sandwich and it’s as simple as that enjoy