Easy Greek-Inspired Power Salad
A fresh, filling, no-fuss meal packed with plant protein, fiber, and tons of flavor. This is one of those “throw it in a bowl and call it lunch” kind of meals - minimal cooking, easy to customize, and perfect for busy days when you want something healthy without following a complicated recipe.
Ingredients
- ½ cup cooked grain of choice I like wheat berries or brown rice
- 1-2 handfuls baby spinach
- ½ carrot, grated
- ⅓-½ cup shredded cabbage (any variety) or sauerkraut
- ½ red pepper, diced
- ¼ red onion, thinly sliced
- 1 serving super firm (or extra firm) tofu, cubed
- 4-8 kalamata olives
- ¼ cup pickled banana peppers
- ½-1 teaspoon dried dill
- ¼ teaspoon pepper
- ¼-½ teaspoon red pepper flakes
- ¼-½ lemon, juiced
- 1-2 tablespoons white balsamic vinegar
- oil free hummus optional
Instructions
- Start by preparing your grain of choice according to package instructions if it isn’t already cooked. Brown rice and wheat berries both work great here.
- In a large bowl, add the baby spinach, grated carrot, shredded cabbage (or sauerkraut), diced red pepper, thinly sliced red onion, cubed tofu, cooked grain, kalamata olives, and pickled banana peppers.
- Season with dried dill, black pepper, and red pepper flakes to your preferred spice level.
- Squeeze fresh lemon juice over the top and drizzle with white balsamic vinegar. Toss & chop everything well until evenly combined.
- If you’d like it extra creamy, add a spoonful of oil-free hummus and toss again, or serve it on top as a dressing-style finish.
- Taste and adjust as needed: more lemon for brightness, more dill for that classic Greek flavor, or extra banana peppers for tang.
- Serve immediately. You can also keep the lemon, vinegar and hummus on the side and then store separately for an easy meal-prep lunch!
Nutrition
Calories: 400kcal | Carbohydrates: 55g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 330mg | Potassium: 153mg | Fiber: 14g | Sugar: 9g | Vitamin A: 10173IU | Vitamin C: 123mg | Calcium: 120mg | Iron: 4mg
Did you try this recipe?Let me know how it was!