DAMN GOOD GREEK SALAD
Introduction
As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.
With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under.
One of the biggest things I learned that helped me on my healing journey was that it is not removing the meals I enjoyed, but swapping out the ingredients in the meals we love with ones that were not going to trigger inflammation in my body. With that shift in mindset, I have been able to embark in a healing journey where I do not feel restricted. I am able to enjoy the foods that others around me are enjoying, without dealing with the inflammation that I would put my body under if I was eating gluten and dairy.
After spending almost 25 years as a vegan, I on occasion, still like to revert back to my plant based roots and make delicious salads full of nutrient dense fruits and vegetables. One of my recent favorites is this Greek Salad, with my own damn good twist.
Rather than making a typical Greek salad which usually includes feta cheese, I kept this salad dairy free by replacing the feta with walnuts. Adding the walnuts adds a whole other layer of texture to the salad without the feta.
Table of Contents
How to Make the Salad
Ingredients
1 Cup Quinoa
1 English Cucumber
1 15 oz. can of chickpeas
1/3 cup of red onion
1/3 cup of cherry tomatoes
1/2 cup of fresh mint
1/2 cup fresh parsley
1/2 cup walnuts
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil 1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
*Ingredient Substitutions*
Quinoa: If you don't have any quinoa on hand, try using buckwheat as another gluten free option!
Fresh Herbs: Try adding in some dill or bail if you're not a fan of fresh mint or parsley.
Avocado: Add some healthy fats to this recipe with an avocado.
Extra Protein: Turn this salad into a balanced protein packed meal by topping it with chicken breast, or turkey breast.
How to Make the Salad:
Cook the Quinoa: Add 1 cup of quinoa to 2 cups of water in a small saucepan. Bring to a boil, cover, and simmer over low heat until the liquid is absorbed.
Make the Dressing: Add the lemon juice, olive oil, salt, and pepper to a small bowl or measuring cup. Whisk until combined.
Prepare the Veggies: Wash the cucumber, and tomatoes, and slice thinly. Dice the red onion finely.
Assemble the Salad: Fluff the quinoa with a fork, add the cut-up cucumbers, diced onions, tomatoes, chickpeas, fresh herbs, and walnuts to a bowl. Drizzle with the dressing, add salt and pepper if desired.
Frequently Asked Questions
What ingredients can I substitute?
If you don't have any quinoa on hand, feel free to add buckwheat in place as a hearty gluten free grain. You can also substitute the herbs (mint and parsley) with any other herbs to give the salad a boost of fresh flavor. Try adding in basil and dill!
Storage Instructions
Storing salads properly is essential to maintain their freshness and prevent wilting. Here are some general guidelines for storing your Salad.
Refrigeration:
Store leafy green salads in the refrigerator to keep them crisp. Use airtight containers or sealable plastic bags.
Remove Excess Moisture:
Before storing, pat the leaves dry using paper towels or a clean kitchen towel to remove excess moisture, which can lead to wilting.
Separate Ingredients:
If your salad includes ingredients like cucumbers, or dressing, consider packing them separately and assembling just before serving. This helps prevent sogginess.
Avoid Dressing Until Serving:
If possible, keep the dressing separate and add it just before serving. This prevents the greens from becoming soggy.
If you liked this recipe, be sure to give these salads a try:
Crispy Prosciutto and Kale Salad
Full Recipe:
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