04/28/2026
Chopped Greek Salad
Ingredients for salad:
1 large cucumber, sliced lengthwise on the diagonal, seeds removed
½ cup cherry tomatoes, halved
½ cup small red onion, finely diced
1 small red bell pepper, diced
½ cup Kalamata olives
1 avocado, diced
1 tablespoon avocado oil
16 ounces shrimp
sea salt and pepper, to taste
6 ounces spinach or watercress
2 tablespoons fresh parsley, chopped
Ingredients for dressing
2 cloves garlic, finely minced
1 teaspoon oregano
½ teaspoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons red wine vinegar
1½ cup extra virgin olive oil
½ teaspoon sea salt
black pepper, to taste
Method:
Prepare salad: toss all vegetables, olives, and avocado chunks in a medium-sized salad bowl. Set aside.
Prepare dressing: Mix all dressing ingredients except for oil in a small bowl. Stream in oil and whisk until combined. Season with black pepper to taste.
Heat a grill pan or a medium-sized skillet with 1 tablespoon avocado oil over medium-high heat.
Season shrimp with sea salt and pepper. Add shrimp to pan and cook about 2-3 minutes on each side or until shrimp turn opaque and pink.
Meanwhile, add the dressing to the salad and toss to coat.
Divide greens in 4 bowls. Place about 1 cup of chopped, dressed salad in each bowl. Top with grilled shrimp and garnish with parsley.
Recipe/📸: https://drhyman.com/blogs/content/chopped-greek-salad?_kx=PxaTtbrybitJZJY-PCer1GaCyZqv0D3YvUADeClDup_S-vQsTB77BJsRj8ahxigO.HKMsXE
