Paleo Style Greek Salad with Lemon, Tahini & Dill Dressing
This salad is yummy, easy and was inspired by Mark Sisson's Greek salad in his book Primal Blueprint Quick and Easy Meals.
Ingredients:
Romaine Lettuce, washed and torn or chopped
Kalamata Olives
Cherry Tomatoes
Cucumber, sliced
Ground turkey (you could use lamb for a more authentic Greek feel, but I had turkey on-hand)
Dried Oregano
Red Onion, chopped
Coconut Oil or Butter or Another healthy fat of choice
Garlic, crushed
Dressing Ingredients:
1/2 Cup Tahini
1/4 Cup Olive Oil
2 Lemons, juiced
1/2 Tbl Dried Dill or 1 heaping Tbl Fresh Dill
1/4 Tsp Sea Salt
1/2 Tsp Coconut Sugar or Honey
1-2 Tbl Water (to thin dressing if needed)
Dash of Ume Plum Vinegar (optional)
Instructions:
Ingredients:
Romaine Lettuce, washed and torn or chopped
Kalamata Olives
Cherry Tomatoes
Cucumber, sliced
Ground turkey (you could use lamb for a more authentic Greek feel, but I had turkey on-hand)
Dried Oregano
Red Onion, chopped
Coconut Oil or Butter or Another healthy fat of choice
Garlic, crushed
Dressing Ingredients:
1/2 Cup Tahini
1/4 Cup Olive Oil
2 Lemons, juiced
1/2 Tbl Dried Dill or 1 heaping Tbl Fresh Dill
1/4 Tsp Sea Salt
1/2 Tsp Coconut Sugar or Honey
1-2 Tbl Water (to thin dressing if needed)
Dash of Ume Plum Vinegar (optional)
Instructions:
- Saute chopped onions in cooking fat of choice, add garlic and cook until both are tender and fragrant
- Add turkey meat and oregano and cook until done, add salt to taste
- Blend all dressing ingredients together except for water. Thin with water if necessary. Adjust seasonings to taste.
- Assemble veggies, olives and warm meat into a large salad bowl. Top with dressing and nom, nom, nom!
RSS Feed