Cucumber & Olive Greek Salad
A crisp, low-carb Mediterranean salad from your Week 2 FareRx bag - about 9g carb and 3g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
This salad is almost all non-starchy vegetables - very low in carb and easy on blood sugar. Add a hard-boiled egg or some lentils to make it a fuller meal.
Ingredients
- •1/2 cucumber, sliced
- •8-10 kalamata olives
- •2 tbsp red onion, slivered
- •1 handful salad greens
- •squeeze of lemon
- •pinch of za'atar
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Combine the cucumber, olives, red onion, and greens.
- 02
Dress with lemon, olive oil, and a pinch of za'atar.
Dietitian’s notes
- →A few olives bring brininess so you don't need added salt; lemon and za'atar finish it.
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