August 16, 2022

Greek Inspired Salad

This salad has a few steps to make all the components needed, but each step comes together quickly, and the onions, dressing, and tzatziki can be made 1-3 days ahead. Make sure the onions are made ahead because they take a little time in the refrigerator to pickle.

When we first moved to Virginia, we had about four days before our things arrived. We were working on our new house and trying to get things accomplished before the movers arrived with our things. The days would go by quickly, and I didn't have any kitchen supplies to cook with, so I ended up eating at Cava often. If you've never been to Cava, think Chipotle but with Mediterranean ingredients. I went heavy on the veggies, and eating there didn't upset my stomach or cause inflammation. I decided I needed to recreate the salad I enjoyed there- that is the inspiration for this recipe. It's great for meal prep and can easily be altered to make Whole30 compatible; omit the feta and check the ingredients on the dairy-free sour cream and Greek yogurt to ensure you use a compatible brand.

Greek Inspired Salad

This salad is easy and flavorful. It can easily be made Whole30 compatible and dairy-free by omitting the feta cheese.




Pickled Red Onions

  • 1/2 large red onion, thinly sliced
  • 1 C rice vinegar
  • 1 tsp sea salt

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


  • 1/2 C dairy free plain Greek yogurt (I used Culina)
  • 1/2 C dairy free sour cream (I used Forager)
  • 2 garlic cloves, minced
  • 1/2 C small diced cucumber, seeds removed
  • 1 T fresh dill, minced
  • 1 tsp white vinegar
  • 1/2 tsp sea salt


  • 5oz mixed greens
  • 1 1/2 C thinly sliced purple cabbage
  • 1/2 English cucumber, thinly sliced
  • 1 lb chicken breast
  • 3/4 C kalamata olives
  • 1/3 C feta cheese, crumbled (omit for Whole30/dairy free)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 T avocado oil
  1. To pickle the onions: Place the sliced onion in a mason jar and add the rice vinegar and 1 teaspoon of salt. Fill the jar to the top with cold water. Place the lid on the jar and shake everything together. Place in the refrigerator for 24 hours.
  2. To make the creamy garlic dressing: Add the avocado oil, white balsamic vinegar, 3 minced garlic cloves, stone-ground mustard, coconut aminos, 1 teaspoon sea salt, 1/4 teaspoon cracked black pepper, 1 teaspoon Italian seasoning, and egg to 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 mix until the dressing is fully emulsified.
  3. To make the tzatziki: add the yogurt, sour cream, 2 minced garlic cloves, ½ cup small-diced cucumber, dill, 1 teaspoon of white wine vinegar, and ½ teaspoon of sea salt until combined.
  4. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place a large sauté pan on medium heat and add 1 tablespoon of avocado oil. Season the chicken with ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Sear both sides of the chicken until golden brown. After both sides are seared, place the chicken breasts on the baking sheet and put them in the oven. Bake for 12-14 minutes. The chicken should no longer be pink when done. Set the chicken aside.
  5. Assemble the salads by tossing the mixed greens with the purple cabbage and evenly dividing it between 3 bowls. Top each salad bowl with kalamata olives, cucumber slices, pickled red onion, and feta cheese.
  6. Dice the chicken breasts and evenly distribute the pieces between the three bowls. Add 1-2 scoops of the tzatziki and drizzle the dressing over the salad. Enjoy!


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