Craving Salads

I love eating salads year round. There are so many wonderful ingredients available each season that allow us to create the perfect salad any time of the year! But I know a lot of people tend to eat more salads during the warmer months, and for good reason. We typically do not want to use our stoves or ovens to pull together a well balanced salad as we already feel hot and sticky enough. We also tend to prefer the cool and crunchy taste and texture of salads when it’s blistering hot out. They are refreshing and nutritious.

I’m sharing with you one of my favorite dinner salads. I love it because it is pretty easy to make, it comes together quickly, it’s so full of flavor and it packs a punch when it comes to your daily dose of nutrition! It’s full of fiber, protein, healthy complex carbohydrates and fats and many phytonutrients.

You’re getting protein from the chicken and the tzatziki sauce. Definitely try to use Greek yogurt as it has about twice the amount of protein as regular yogurt! The veggies are all great sources of fiber, which we need for good digestion. They are also full of the polyphenols and phytonutrients that act as antioxidants and reduce inflammation and keep our cells healthy (great to ward off diseases and increase longevity). Heart and brain healthy fats are found in the feta, avocado, olives and olive oil. You cannot go wrong with this salad. It will not only make your taste buds sing but will keep your body feeling full, satiated and beaming with healthiness!

GREEK CHICKEN BURGER BOWL (serves 4)

Chicken Burgers (recipe follows) *can use beef, turkey or your favorite veggie burger

Tzatziki Sauce (recipe follows)

Red Wine Vinaigrette (recipe follows)

1 head of romaine lettuce, chopped

Few handfuls of baby arugula

Few handfuls of baby spinach

2 small sweet potatoes, cut into wedges

1 Avocado, peeled pitted and sliced

1 cup cherry tomatoes, halved

⅓ English cucumber, sliced

¼ red onion, sliced

½ cup pitted kalamata olives

½ cup crumbled feta cheese

Chicken Burgers

1 pound pasture raised or organic ground chicken

1 teaspoon dried oregano

½ teaspoon granulated or powdered garlic

2 tablespoons minced red onion

1 tablespoon minced fresh parsley

1 teaspoon sea salt

½ teaspoon fresh ground pepper

Combine all ingredients in a bowl and gently form into 4 patties.

Grill over medium high heat, about 5-6 minutes per side or until cooked through.

Tzatziki Sauce

1 cup plain Greek yogurt

⅓ English cucumber, peeled

1 small garlic clove, crushed into a paste (see video instruction)

1 teaspoon fresh lemon juice

1 teaspoon fresh mint, chopped

2 teaspoons fresh dill, chopped

Using a box grater, grate the cucumber and gently mix in ½ teaspoon of salt. Set in a strainer and let sit over a bowl for 30-60 minutes. Using a towel, squeeze any excess water out of the cucumber.

Combine all remaining ingredients in a bowl. Season to taste with salt and pepper.

Store in the refrigerator until ready to use, up to three days.

Red Wine Vinaigrette

¼ cup red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1 garlic clove, peeled and smashed

¾ cup extra virgin olive oil

Salt and pepper to taste

In a small bowl, whisk together the red wine vinegar, dijon mustard, oregano and garlic. Slowly drizzle in the olive oil and whisk to emulsify. Season to taste with salt and pepper. Remove the garlic clove after a few hours.

To assemble:

Preheat oven to 450 degrees. Toss sweet potatoes with olive oil and salt and pepper. Spread out on a sheet pan and roast for about 10-15 minutes or until browned and tender when pricked with a knife.

Toss greens with a few tablespoons of dressing. Divide between four bowls. Top with tomatoes, cucumber, onion, olives, avocado and feta. Top with burger, sweet potato, tzatziki sauce and an extra drizzle of dressing.

I hope you enjoy this recipe!