Greek Salad
This healthy greek salad is flavorful, nutritious, and a perfect make-ahead meal! It is AIP, Paleo, Top 8 & Whole30 compliant.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
- 2 tablespoon olive oil, divided per half
- ¼ teaspoon salt, divided per half
Salad
- 2 cups spinach, chopped
- ⅔ cup english cucumber, seeds removed and chopped
- ½ cup radish, chopped
- ½ cup jicama, chopped
- 2 tablespoon red onion, chopped
- 2 tablespoon kalamata olives, chopped
- 1 tablespoon capers in juice
Vinaigrette
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, crushed
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar (sub mustard if non-AIP)
- ¼ teaspoon turmeric
- ¼ teaspoon basil
Instructions
Spaghetti Squash
- Heat oven to 400F.
- Make a lengthwise outline around the squash with a small, sharp paring knife. Pierce the squash in multiple places on the outline. Continue making small slices around the squash until you can easily pull it apart.
- Scoop seeds out of each half. Brush each half with olive oil and sprinkle with salt.
- Bake for 45-50 minutes, or until edges are slightly burned.
- Let cool for 30 minutes.
- Shred into noodles using a fork and transfer to the large mixing bowl with remaining salad ingredients.
Salad & Vinaigrette
- While spaghetti squash cools chop remaining salad ingredients and put them in a large mixing bowl together. Add the shredded spaghetti squash here once ready.
- In a 2 cup liquid measuring cup or bowl, whisk the vinaigrette ingredients together.
- Keep vinaigrette separate or slowly drizzle on top to the preferred amount and mix thoroughly.
- Refrigerate for an hour to let flavors combine. Serve cold.
Nutrition
Serving: 1cupCalories: 162kcalCarbohydrates: 9gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 363mgPotassium: 184mgFiber: 2gSugar: 3gVitamin A: 699IUVitamin C: 6mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!