Keto Traditional Greek Salad
If there were an ultimate Keto Traditional Greek
How to Make It
Step 1
Begin by preparing all the vegetables for the salad. Dice the cucumber into a ½” x ½” cube. You do not need to remove the seeds from the cucumber unless the seeds are too large and fibrous. If you remove the seeds make sure the amount of cucumber still weighs one pound without seeds. Match the other vegetables to this size by cutting them roughly the same. Dice the tomatoes, do not remove the seeds. Slice the red onion by first cutting off both ends. Then slice the onion in half and remove the skin. Slice each half onion lengthwise and then use one of the sections by slicing them into short julienned pieces. Drain and slice the kalamatas in half. Slice an avocado in half, remove the seeds and skin. Then dice the avocado into cubes. Slice the flesh off the green bell pepper and then cut each section into a ½” x ½” dice as well. Place all the chopped vegetables into a large mixing bowl and set aside.
Step 2
In the meantime, prepare the vinaigrette by combining the olive oil, lemon juice, kosher salt, grated garlic clove, dried oregano, dried dill and dried parsley. Whisk it well to combine and pour it over the entire salad.
Step 3
Toss the salad and serve immediately, if not store in the refrigerator for up to one day covered tightly with plastic wrap.
Ingredients
- Cucumber, Raw, With Peel – 1 pound
- Tomato Raw (includes Cherry, Grape, Roma) – 4 roma
- Feta Cheese – 4 ounce
- Avocado – 1 each
- Red Onion – ¼ large
- Pitted Kalamata Olives by Mezzetta – 20 olives
- Green Bell Pepper – 1 large – 3″ diameter x 3 3/4″
- Extra Virgin Olive Oil – ½ cup
- Lemon Juice – ½ cup
- Coarse Kosher Salt by Morton – 1 tsp
- Garlic, Fresh – 1 clove
- Oregano, Dried – 1 teaspoon
- Parsley, Dried – ½ teaspoon
- Dill Weed, Dried – ½ teaspoon