Roasted Whole30 Greek Salad
This paleo and vegan Roasted Whole30 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!
Servings: 6 servings
Ingredients
- 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
Dressing
- 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
Instructions
- Preheat oven to 400 degrees F.
- Place asparagus, onion, cherry tomatoes, and red bell pepper on a baking sheet.
- Add avocado oil and toss together to coat.
- Lay the vegetables in an even layer and roast for 20 minutes, stirring them halfway through.
- While the vegetables are roasting, combine all ingredients for the dressing in a mason jar.
- Screw on the lid and shake vigorously until emulsified. Set aside.
- Once the vegetables are done cooking, transfer them to a large mixing bowl.
- Add kalamata olives and cucumbers.
- Pour the dressing over the vegetables and toss together until combined. Add more salt if needed.
- Serve at room temperature.
Nutrition
Serving: 1serving | Calories: 104kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 384mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 38.1mg | Calcium: 19mg | Iron: 0.5mg