Want to include greens in your diet but too bored with the usual dry bland salads? Look no more! Here is my version of Mediterranean Inspired Salad that will satisfy your taste buds whilst being healthy!

WHICH GREENS TO USE IN THIS SALAD?

It is very simple, use any greens that you like. In this recipe I have used spring mix which is basically combination of baby lettuce, baby kale, baby spinach, and chicories. I like them because they’re very tender.

And if you’re anything like me who wants to reduce any unnecessary extra work, I’d recommend buying the organic prewashed spring mix. It is a time saver!

CAN THE SALAD BE PRE-PREPARED?

Absolutely! In fact, I prefer to prepare all the components of the salad in advance and store them in individual containers. And when I want to eat the salad, I simply assemble it depending on my need. This makes my weekday lunch a piece of cake.

CAN I INCLUDE ANY OTHER VEGGIES IN MY SALAD?

Definitely! Roasted red bell peppers, olives, cucumbers also go very well with this salad. If you feel that red onions are too spicy, you can substitute them with yellow onions.

Looking for more healthy recipes? Check out my Carrot Paratha recipe.

You can connect with me on my page on Instagram.

Print Recipe

Mediterranean inspired Salad

After a week-end full of indulgence, I try to include as much as greens as I can in my diet throughout the week. However, I am really not fond of salads that are dry or bland. So, I have come up with my version of Mediterranean salad that is both healthy and delicious, full of flavors and texture.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean

Keyword: arugula, baby lettuce, baby potatoes, cherry tomatoes, chicories, easy, healthy, hummus, kale, salad, spinach

Servings: 6

Author: Upasana Sampat

Ingredients

300 g Spring mix of your choice
650 g Mini Gold potatoes
3 tbsp Regular/light Olive oil
1 & ½ tbsp Shawarma seasoning
5 tbsp Extra Virgin Olive oil divided
1 & ½ Minced Garlic Clove divided
1 tsp Granulated Sugar
2 tbsp Red wine vinegar divided
12-15 Diced Cherry Tomatoes
½ cup Sliced Red Onions
¼ cup Crumbled Feta Cheese
2/4 cup Hummus
2 tbsp Mayonnaise
Salt as desired
Ground Black Pepper as desired
3 tbsp Toasted Pine Nuts

Instructions

Preheat the oven to 450 F. Thoroughly wash 650g mini yellow potatoes and cut them in half. In a mixing bowl, add the cut potatoes, 3 tbsp olive oil, 1 and ½ tbsp Shawarma seasoning, ½ tsp salt, some ground black pepper and mix everything well together.
Arrange them evenly over baking tray lined with foil and bake them at 450 F for 25 minutes.
In a mixing bowl, take 3 tbsp extra virgin olive oil, 1 minced garlic clove, 1 tsp granulated sugar, 1 tbsp red wine vinegar, ½ tsp salt, 1 tsp fresh ground black pepper and mix everything. Now in the same bowl add 12-15 diced cherry tomatoes, ½ cup sliced red onions, 1/4th cup crumbled feta cheese, and give it all a good mix. Keep this prepared vegetable mix aside.
For the dressing, in a small bowl, take ¾ cup hummus, 2 tbsp mayonnaise, 1 tbsp red wine vinegar, ½ clove minced garlic, 2 tbsp extra virgin olive oil and mix everything together.
To assemble the salad, in a large salad bowl, take 300 g organic and prewashed spring mix, to which add the roasted potatoes, the prepared vegetable mix, and toss everything well. (refer to the above video)
Then transfer it into a serving bowl, add some fresh ground black pepper, drizzle some hummus dressing, followed by some toasted pine nuts, and serve immediately.