California Greek Salad

122 faves | 2 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)


The avocados really make this salad!
Pamela Salzman   •  30 Jun   •  Report
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Ingredients for 6 servings

4 cups chopped romaine lettuce (optional)

Juice of ½ a lemon (about 2 Tbs.) or 2 Tablespoons red wine vinegar

Unrefined extra virgin olive oil

Sea salt and black pepper to taste

1 large handful sunflower sprouts

4 Persian cucumbers, unpeeled, cut in half and then sliced on the diagonal

4 small tomatoes, cut into wedges

1 avocado, cubed

half of a small red onion, sliced very thinly (soaked in ice water to neutralize some of the harsh onion flavor, if desired)

6 ounces feta, cubed

2 Tablespoons capers, drained

½ cup pitted Kalamata olives

Dried oregano, preferably Greek

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