Easy Greek Salad

Happy Sunday, babes!

Since I’ve gotten home to Atlanta after spending the holiday in Dallas, I’ve been thinking about my 2018 intentions: Visualizing my perfect day if all these intentions were a reality. What would I do, how would I feel, and what would life look like? How would my actions change?

My words for 2018 are "vibrant" and "glow." I want to feel vibrant and glowing in the words I speak, the actions I take and decisions I make. I think this salad is a good start towards feeling that way!

This salad was created in my family's home - a #HomeGoals kitchen with beautiful marble countertops, and a big island with wicker chairs for socializing while cooking. We were in a pinch for lunch and had only a few ingredients left in the fridge. It's amazing what healthy meals you can throw together with what you have.

I chopped the veggies, made a batch of grains, sprinkled on black chia seed for some extra fiber (post-holiday bloat life-saver!) and mixed it all up with a lemon olive oil dressing! SO. GOOD.

We had some picky eaters in the house, so I created the salad without chickpeas and artichokes first, then added them for those who wanted some extra flavor and protein.


Serves: 2 lunch servings, 4 side servings

Time: 10 minutes

Salad Ingredients:

  • 1 Head Romaine Lettuce, chopped
  • 4 Tbs Black Chia Seed
  • 1/4 C Chopped Green onion
  • 1/2 C Chopped Red Onion
  • 1 C Quinoa/Barley mix (I buy mine in frozen microwavable bags)
  • 1/2 C Grape Tomatoes
  • Optional: 1 can Artichokes
  • Optional: 1 can Chickpeas

Dressing Ingredients:

  •  1/2 Juiced Lemon
  • 1/4 C Olive oil
  • Dash Pink Himalayan Salt

Directions: Combine salad ingredients, adding the warm quinoa/barley mix last. Mix the dressing. Pour dressing over the salad. Mix well and serve, or place in air tight containers for refrigerated storage for three days.

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