Fig and Avocado Greek Salad
A quick, easy and healthy twist on traditional Greek Salad. This salad is tasty and loaded with superfoods.
Equipment
- large salad bowl
Ingredients
- ½ 8-oz package pre-washed organic baby spinach
- 1 cup grape tomatoes
- 1 avocado
- 10 dried figs
- ¼ cup kalamata olives
- 2 baby cucumbers
- ½ cup cooked (and chilled) quinoa
- ½ cup cooked (and chilled) black lentils
- ¼ cup feta cheese (optional)
- ¼ cup balsamic vinaigrette
Instructions
- Wash grape tomatoes, avocados, and cucumbers.
- Dump baby spinach into the large salad bowl.
- Add the whole grape tomatoes to the salad bowl.
- Dice avocados and cucumbers and add them to the salad bowl.
- Chop the dried figs and add them to the salad bowl.
- Sprinkle the cooked quinoa and black lentils into the salad bowl.
- Add the kalamato olives.
- Gently mix/toss the salad to mix the ingredients together.
- Dish into small bowls and garnish with feta (if so desired) and dress with balsamic vinaigrette.
Notes
If you are vegan or on a strict plant-based diet, feel free to skip the feta cheese. This salad is tasty with or without the cheese!