min

Keto Greek Avocado Salad

Name: Keto Greek Avocado Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 Servings
Ingredients: Avocado: 1; Red Onion: .5; Cucumber: 1; Tomato: 1; Green Bell Pepper: 1; Kalamata Olives: .5 cup; Feta Cheese: .75 cup; Olive Oil: .25 cup; Red Wine Vinegar: 3 tbsp; Minced Garlic: 1 tsp; Dried Oregano: 1.5 tsp; Himalayan Salt: .25 tsp

A delicious Greek dish!

Features:

Cuisine:

Greek

An easy, low carb, high fat vegetarian dish!

Ingredients

1 Avocado
Diced into Cubes
.5 Red Onion
Thinly Sliced
1 Cucumber
Sliced and Halved lengthways
1 Tomato
Cut into wedges
1 Green Bell Pepper
Deseeded and sliced
.5 cup Kalamata Olives
Pitted Jarred Kalamata Olives
.75 cup Feta Cheese
Crumbled Good Quality Feta
.25 cup Olive Oil
3 tbsp Red Wine Vinegar
1 tsp Minced Garlic
1.5 tsp Dried Oregano
.25 tsp Himalayan Salt

Directions

This recipe is sure to delight your taste buds! Serve this awesome Keto Greek Avocado Salad as a complete meal or a great starter to another dish. Full of good fat from the Avocado and lots of crunchy veggies, this salad will make your day! Your body will thank you and feel light and refreshed when you eat this amazing Keto Greek Avocado Salad.

Begin by gathering all of your ingredients. Cut the cucumber into slices and then cut the slices in halves. Peel the outer layer of the red onion and slice it thinly. De-seed and slice the green bell pepper. Cut the tomato into wedges. Cut the avocado into cubes. Throw in all of the veggies into a large bowl, add the feta cheese, and set asides while you prepare the dressing. In a jar or a small bowl, combine the olive oil, red wine vinegar, minced garlic, dried oregano, and salt. Mix well and add to the bowl of veggies and feta. If needed, add extra Himalayan Salt. Refrigerate for an hour or serve as is. For extra protein or flavor, add in some chicken, fish, lamb, or beef.

Enjoy this delicious Keto Greek Avocado Salad!

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Step 1

Mark as Complete

Prep your ingredients

Begin by gathering all of your ingredients.

Cut the cucumber into slices and then cut the slices in halves.

Peel the outer layer of the red onion and slice it thinly.

Deseeded and slice the green bell pepper.

Cut the tomato into wedges.

Cut the avocado into cubes.

Throw in all of the veggies into a large bowl, add the feta cheese, and set asides while you prepare the dressing.

Step 2

Mark as Complete

Prepare the Dressing

In a jar or a small bowl, combine the olive oil, red wine vinegar, minced garlic, dried oregano, and salt. Mix well and add to the bowl of veggies and feta.

If needed, add extra Himalayan Salt.

Refrigerate for an hour or serve as is.

For extra protein or flavor, add in some chicken, fish, lamb, or beef.

Nutritional Disclaimer:
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using various software and I remove sugar alcohols from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should ALWAYS independently calculate nutritional information on your own before relying on them as products vary. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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504 Views
15 min
Serves 4
Easy

Ingredients

Adjust Servings:

	1 Avocado Diced into Cubes
	.5 Red Onion Thinly Sliced
	1 Cucumber Sliced and Halved lengthways
	1 Tomato Cut into wedges
	1 Green Bell Pepper Deseeded and sliced
	.5 cup Kalamata Olives Pitted Jarred Kalamata Olives
	.75 cup Feta Cheese Crumbled Good Quality Feta
	.25 cup Olive Oil
	3 tbsp Red Wine Vinegar
	1 tsp Minced Garlic
	1.5 tsp Dried Oregano
	.25 tsp Himalayan Salt