Mediterranean Salad with a Creamy Garlic Dressing

This salad is packed full of flavorful vegetables and topped with one of my all-time favorite dressings. It's Whole30 and Paleo compatible, and any protein pairs well with this salad.

Prep:
minutes
Cook:
5
minutes
TOtal:
15
minutes

Ingredients

Salad

  • 5oz salad greens of choice- I used spring mix
  • 1 C diced cucumbers
  • 1 C cherry tomatoes, cut in half
  • 1 C Kalamata olives
  • 1/4 C thinly sliced red onion
  • 2 T capers
  • 1/2 C crumbled feta (omit if on Whole30 or dairy-free)

Creamy Garlic Dressing

  • 1 C avocado oil
  • 1/4 C white balsamic vinegar
  • 3 garlic cloves, minced
  • 1 tsp stone-ground mustard
  • 1 tsp coconut aminos
  • 1 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp Italian seasoning
  • 1 egg

‍

Instructions

  1. Fill two large serving bowls with that salad greens. Divide the cucumbers, tomatoes, olives, capers, red onion, and feta between the two salads.
  2. Add all the dressing ingredients in a jar wide enough for the immersion blender to fit. Place your immersion blender on the bottom and blend for about 10 seconds. Slowly pull the wand up and continue blending until the dressing is fully emulsified.  
  3. Serve the Mediterranean salad with the creamy garlic dressing.