All The Colors Mediterranean Salad

I don’t know about you, but I’m not a big fan of cold food when the weather’s chilly. I have a hard time staying warm in general and the last thing I want when it’s raining is a raw meal – hence last week’s warming lentil curry.

But now that the weather is starting to improve (slightly), I’ve been starting to crave more raw veggies and salads, and this Greek-ish salad is one of my favorites. First and foremost it’s delicious, which is obviously important. It’s also really pretty – also important.  And it’s stupid easy to chop and prep the ingredients ahead of time. Let’s be honest – anything I can throw together on the run and easily eat for several days in a row wins bonus points, in my opinion.
I almost forgot to mention that it’s packed with nutrients. One of the first things I tell my nutrition clients is to eat a variety of colored veggies + healthy fat, and this checks those boxes. This salad has all the colors: green, red, purple, orange, and yellow. The healthy fat comes from both the salmon and the olive oil.
In summation? You can make this in a few minutes and store leftovers for other meals (or more of this salad). It’s super yummy and easy on the eyes. And it’s amazing for you. What else do you need to know?
Oh, that’s right – how to make it. Here you go:
  • 1 large handful salad greens of choice
  • 1/2 each yellow and orange bell pepper, chopped into large pieces
  • red onions, sliced thinly (to taste)
  • 1 small handful chopped parsley, stems removed
  • 1 handful cherry tomatoes
  • 1/2 cucumbers, sliced
  • 1 oz raw feta cheese, cubed
  • Small handful kalamata olives
  • 1 4oz piece of wild caught salmon, baked or pan fried
  • (vegan alternative: raw chickpeas)
  • 1/2 cup extra-virgin olive oil
  • 3 Tbsp. fresh-squeezed lemon juice
  • 3 Tbsp. red wine or champagne vinegar
  • 2 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1/2 tsp. coconut sugar or raw honey (only if desired – I skip the sugar)
  • pinch salt 
  • pinch black pepper
Literally, put the salad greens in a bowl, and top with the rest of the ingredients. It’s that easy. Salmon can be pan-fried or baked for about 12 minutes at 400 degrees and topped with extra salt, pepper, a tablespoon of parsley, and lemon.
Combine ingredients in a shaker, blender, or mason jar and shake/blend on low to combine. Extras can be stored for a couple of weeks.