Tag Archives: Greek

Roasted Greek Salad (Paleo, Whole30, Vegan)

This paleo, Whole30, and vegan Roasted Greek Salad is so vibrant and healthy with various yummy vegetables, and it’s the perfect dish to bring to a picnic or a potluck! 

Roasted Greek Salad Paleo Whole30 Vegan

You know what food makes me feel the best? A Hugh Jass salad with all the vegetables with a generous dose of healthy fats. Then add a yummy protein like chicken, steak, or salmon and that’s a perfect meal to me.

Recently, I’ve been way more into roasted vegetables than raw ones because they are easier to digest and they are so much tastier to me. Roasted veggies also last so much longer if you have leftovers in the fridge without wilting down like fresh ones, and cooking up a big batch once to eat throughout the week makes it so much easier to get in my daily dose of vegetables. That’s what got me making this Roasted Greek Salad, and the combination of various vegetables in this recipe tastes divine coated in some lemony Greek-inspired dressing.

Roasted Greek Salad Paleo Whole30 Vegan Roasted Greek Salad Paleo Whole30 Vegan

I mean… how gorgeous is this assortment of nature’s candy? This is definitely my version of “eat the rainbow.” After you roast most of the veggies, you then add in olives, cucumber, and the dressing, and mix them all together. So many delicious flavors and textures in one dish!

This Roasted Greek Salad also tastes better the longer it sits after the flavor has some time to build, so it’s great for bringing to a picnic or a potluck. It’s also great for batch cooking and eating throughout the week. I’ve been pretty busy these day, so having this salad for leftovers as an easy side has been such a lifesaver!

Roasted Greek Salad Paleo Whole30 Vegan Roasted Greek Salad Paleo Whole30 Vegan

Paleo Roasted Greek Salad

Course: Salad, Side Dish
Cuisine: Greek
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 104 kcal
Author: Jean Choi

This paleo, Whole30, and vegan Roasted Greek Salad is so vibrant and healthy with various yummy vegetables, and it's the perfect dish to bring to a picnic or a potluck! 



  • 1 bunch of asparagus tough ends trimmed and cut into 2 inch pieces
  • 1 red onion sliced
  • 1 1/2 cups cherry tomatoes halved
  • 1 red bell pepper cored and chopped
  • 1 tbsp avocado oil or coconut oil
  • 1/2 cup kalamata olives
  • 1 cup cubed cucumber


  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 garlic cloves minced
  • 1 tsp dijon mustard
  • 1/2 tsp oregano
  • 1/2 tsp sea salt plus more to taste
  • 1/4 tsp ground black pepper


  1. Preheat oven to 400 degrees F. 

  2. Place asparagus, onion, cherry tomatoes, and red bell pepper on a baking sheet. 

  3. Add avocado oil and toss together to coat.

  4. Lay the vegetables in an even layer and roast for 20 minutes, stirring them halfway through. 

  5. While the vegetables are roasting, combine all ingredients for the dressing in a mason jar. 

  6. Screw on the lid and shake vigorously until emulsified. Set aside. 

  7. Once the vegetables are done cooking, transfer them to a large mixing bowl. 

  8. Add kalamata olives and cucumbers. 

  9. Pour the dressing over the vegetables and toss together until combined. Add more salt if needed.

  10. Serve at room temperature. 

Nutrition Facts
Paleo Roasted Greek Salad
Amount Per Serving (1 serving)
Calories 104 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 384mg 16%
Potassium 179mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 17.3%
Vitamin C 46.2%
Calcium 1.9%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Grilled Greek Lamb Skewers

Whole30-friendly and paleo marinated grilled greek lamb skewers are so flavorful and delicious, and perfect for the summer!

Paleo Grilled Greek Lamb Skewers

What is it about food on sticks that makes them so darn fun and yummy? Grilling season is in full swing, and I’m enjoying every bit of it because I love grilling and it adds so much flavor! If you agree, you need to keep reading because you’ll absolutely love this recipe.

I’m a huge fan of lamb, and it’s what I usually get at a restaurant if it’s an option. It’s just so flavorful and feels fancy, but in reality, it’s actually very easy to cook at home and quite forgiving and still tender if you end up overcooking it a bit. One of the newer Trader Joe’s products is grass fed lamb, so we’ve been enjoying it more often than usual and the husband and I have been loving it. And our recent favorite way to cook lamb is this grilled Greek lamb skewers!

Paleo Grilled Greek Lamb Skewers

The Greek marinade is what really makes this recipe shine because it’s just so flavorful with a salty, lemony punch. I highly recommend you marinate overnight because it truly makes a difference! I plan to keep this recipe in my weekly rotation, because we honestly couldn’t get enough.

You can use any veggies (or none at all) for this recipe that are appropriate for grilling. Zucchini, bell peppers, and onions are some of my favorites, but eggplants, tomatoes, or anything else that’s hardy enough to withstand direct heat from the grill can work.

Don’t have a grill? Try broiling it! All these Greek lamb skewers needs is a hot, direct heat for a short time, and it’ll be cooked in no time. Hope you bookmark this one to make this summer because it’s definitely a winner!

Paleo Grilled Greek Lamb SkewersPaleo Grilled Greek Lamb Skewers

Paleo Grilled Greek Lamb Skewers

Grilled Greek Lamb Skewers

Prep Time: 4 hours 10 minutes
Cook Time: 10 minutes
Total Time: 4 hours 20 minutes
Author: Jean Choi



  • 4 garlic cloves, minced
  • Juice from 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

Lamb Skewers

  • 1 lb lamb leg steak, cut into 1-2 inch pieces
  • Vegetables for grilling (zucchini, bell peppers, onions, tomatoes, eggplant, mushrooms, etc
  • Metal or bamboo skewers
  • Lemon juice


  1. In a bowl, combine all the ingredients for the marinade and and whisk together.
  2. Place lamb pieces in a ziplock bag and pour the marinade over the meat. Massage the meat so it's coated with the marinade evenly.
  3. Marinate in the refrigerator for at least 4 hours to overnight.
  4. If using bamboo skewers, soak in water 30 minutes before cooking.
  5. Preheat the grill to medium high heat.
  6. Cut vegetables into bit sized pieces.
  7. Thread the vegetables and marinated lamb pieces onto the skewers, alternating between the two. Pour the leftover marinade over the skewers so the vegetable are coated with the marinade
  8. Cook on the grill for 3 minutes on each side until the lamb is cooked through, about 9-12 minutes.
  9. Sprinkle with lemon juice before serving.

Grilled Greek Lamb Skewers (Paleo, Gluten Free, Whole30)