Quick and Easy Greek-ish Salad

I’d say we probably make a version of this salad at least 3 times a week for dinner. There is a rough base and then you have the freedom to adjust the recipe depending on what’s in your fridge.

If we don’t have a jar of marinated roasted bell pepper, we will sub it for sun-dried tomatoes and add regular bell pepper. If we are feeling extra hungry, I will cook some cous-cous and toss that in. Do whatever you like, this recipe should be extra simple to make.

The one thing that remains basically the same for us every time is the dressing.

This serves 2 people.

Ingredients

• 2 handfuls mixed green salad (all-time fave is the “valeriana”)
• half of a long cucumber
• 1 medium tomato
• 1 avocado
• handful of olives (we love green, but black are also great)
• 1 large piece marinated roasted bell pepper
• 1 tbsp pumpkin seeds, optional
• 1 tbsp hemp seeds, optional
• some feta cheese (either fresh & smooth or the crumbly one)
• dressing

Instructions

1. To a large salad bowl, add the mixed salad.
   
2. Cut up the cucumber, tomato, avocado, bell pepper and add them to the bowl along with olives. Sprinkle the seeds on top.
   
3. Make the dressing, pour it over on top and mix the salad to distribute it evenly. 
   
4. Cut up feta cheese in small bite-size pieces and add on top. You’re donezo!