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Twist on the classical greek salad
A new way to prepare an old classic! Result? A complete meal, containing sources of protein, carbohydrates for energy and an array of colorful vegetables!
Greek salad 2.0
- Servings : 6 to 8
- Preparation : 10 minutes
Ingredients
- 5 big tomates, diced
- 2 cucumbers,diced
- 1 red onion, minced
- 125ml (1/2 cup) black olives, cut in half
- 500-750ml (2-3 cups) aragula or kale, sliced
- 125ml (1/2 cup) feta cheese, in small cubes
- 1 can of chickpeas, rinsed and drained
- 1 can of lentils, rinsed and drained
- 2 cups of frozen edamame
- 1-2 tbsp olive oil
- 3-4 tbsp balsamic vinegar
- Herbs of choice: basil, oregano, coriander…
- Salt and pepper, to taste
Methods
- Cut all the vegetables.
- Boil the edamame for 5 minutes in a cauldron, then drain.
- Mix all the ingredients in a big bowl and serve immediately.
