This Greek-style salad makes a super summertime lunch or dinner. And it’seven better when it’s topped with crispy bacon!
Ingredients
- 1 large (300 g/10.6 oz) cucumber
- 1 large (300 g/10.6 oz) zucchini
- 1 large (150 g/5.3 oz) green pepper
- 2 medium (30 g/1.1 oz) spring onions
- 2 cups (300 g/10.6 oz) feta cheese, crumbled
Dressing
- 3 tablespoons (45 ml/1.5 fl oz) extra virgin olive oil
- 2 tablespoons (30 ml/1 fl oz) freshly squeezed lemon juice
- 2 tablespoons (12 g/0.4 oz) chopped fresh mint
- ¼ teaspoon chile flakes
- Salt and freshly ground black pepper, to taste
How to Make It
- Wash and grate the cucumber and zucchini. You can use a julienne peeler or a spiralizer to slice them and create thin “noodles.” Wash, deseed, and thinly slice the green bell pepper. Wash and slice the spring onions. Add the feta cheese.
- To make the dressing, mix together all the ingredients. Pour it over the salad and combine well. Let it sit for 5 to 10 minutes before serving. Top with crispy bacon, if you like.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
|
% Daily Value*
|
| Total Fat 26.6 g 76% |
Trans Fat 0.0 g |
carbohydrates 10.2 g 8% |
Dietary Fiber 2.3 g 6% |
Protein 12.6 g 25% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |