For some reason I get huuuge greek food cravings when I’m doing a Whole30. Solution? “Put some windex on it!” (Kidding. Great movie though!) Actually though, make a Whole30 Greek Salad that’s PACKED with flavor. This is my favorite salad to throw together for minimal effort and maximum flavor, and I’ll find whatever leftover protein I have to serve on top. Want even more of a flavor explosion? Throw some of my Whole30-friendly, dairy-free tzatziki sauce with coconut cream on top!
In the last couple of years there’s been a huge move to eating more local, organic, and family farm grown produce, as local and close to home as possible. You may also have heard that the freshest produce is the healthiest – especially if it’s organic, because the longer it sits on grocery store shelves, the more nutrients the produce loses. This is why many people choose to buy frozen veggies, not only for the convenience, but because they are flash frozen at the peak of freshness, retaining all the nutrients!
So what should you do if you want to eat fresh, locally, sustainably, but don’t have the resources to join a CSA (community-supported agriculture) or buy from a farmer’s market? First, enter the giveaway below! And then check this out.
For this post I’ve been working with my friends from BrightFarms, a brand that finances, designs, builds and operates greenhouse farms at or near supermarkets, cutting time, distance, and cost from the produce supply chain. Basically, the greens are harvested at the farm, and within 24 hours, they’re at your local Giant, ready for to be picked up and used in recipes like this delicious Whole30 Greek Salad. For the win! This short transit time means the greens are even fresher (meaning more packed with vitamins and nutrients), tastier, and better for the environment. How freaking cool is that!
Plus, these greens make a miiiiighty tasty greek salad. Fueling my Whole30 greek food obsession, one recipe at a time, it’s fiiine. Flavor explosion coming in 3, 2, 1…
- 2-3 cups BrightFarms mixed salad greens
- 4-6 oz grilled chicken
- ½ cup sliced cherry tomatoes
- ½ cup sliced cucumber
- ¼ cup kalamata olives
- ¼ cup sliced red onion
- Fresh dill, for serving
- Squeeze of fresh lemon juice + drizzle extra virgin olive oil
- Optional: throw in some leftover roasted potatoes!
- Combine all ingredients in a large salad bowl, serve with fresh dill, a squeeze of fresh lemon juice, and leftover roasted potatoes or sweet potatoes, if desired!
- Feel free to substitute your favorite protein! I usually use leftover grilled chicken, but shrimp and salmon are also delicious here!
This post is sponsored by my friends at BrightFarms! All thoughts and opinions are my own *snape voice* oooobviously.
