It is a staple meal in the summer as you can do so much with it. Different bases, toppings, dressings, as a side, as a main. It is the bomb.
BUT. My absolute favourite is a classic Greek salad.
Simple but very effective. The combo of feta, olives and red onion is pure WIN.
However, as I am heading off to Santorini in a few days (OMG, so excited!!), I didn’t want to tarnish the epic experience of authentic Greek food by trying to make my own.
Plus, I making for myself and the man, a meal of just veggies with a small portion of cheese, just won’t cut it for him!
So I decided to incorporate Greek salad ingredients into a nourish bowl and bulk it up with leafy greens, roasted sweet pots and avocado.
Delicious and filling enough for two.
Let’s talk ingredients – this makes enough for 2 so if you are dining alone, portion appropriately or save for leftovers.
- Leafy green base – I chose kale and arugula
- Cherry toms
- Red onion
- Sweet potato
- 1/2 avocado
- Fresh oregano
First step – chop the sweet potato into chunks and roast in coconut oil, salt and pepper for 20-25 mins at 180°C.
If you like your kale crispy, (if you haven’t tried crispy kale yet the DO THIS – amazing base for any salad) then roast a couple of big handfuls in a lil drizzle of olive oil for 5-10 mins at 180°C, or until crispy.
Ok, cooking stuff over. Now assembly and eating.
Tuck in and enjoy! x