Yield: 2
Chopped Greek Antipasto Salad
Prep Time:
15 minutes
Total Time:
15 minutes
Here we go with the Greek Antipasto Salad, which clocks in at just 6 net carbs. This is a staple of the Mediterranean diet, and I think the only changes we've made were to not use artichoke hearts (we don't like them) and switch the kalamata olives for black olives (because we prefer them).
While a keto diet has only 5% of your daily intake in carbs, the mediterranean diet can have up to 40%. That's literally like going from 20 to 160 carbs per day. A recipe like this allows us to still be low-carb, just not as strict or crazy as keto - while enjoying something we misse da little (beans!).
I always tell everybody:
- know your portions
- read your labels
- adjust your recipe for your daily carb intake
- add or remove the things you like best, just watch the carbs!
Ingredients
- SALAD
- 2 heads romaine lettuce
- 7.5 oz chickpeas (1 can)
- 1/2 cup grape tomatoes
- 2 small English seedless cucumber
- 1/2 cup feta cheese
- 1/2 cup sliced black olives
- DRESSING
- 6 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tsp oregano
- 1/2 tsp black pepper
Instructions
- Rinse and chop salad ingredients, mix in a salad bowl
- In a separate bowl add your dry dressing ingredients and whisk in the wet ones
- Drizze salad dressing over your salad and mix well
- Serve!
Notes
If you don't have dried Oregano handy, you can always use the 1 tsp measurement of Italian Seasoning if you like.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 890Total Fat 64gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 47gCholesterol 37mgSodium 811mgCarbohydrates 27.8gNet Carbohydrates 6gFiber 8.8gSugar 2gProtein 25g
