Elevate Greek Salad by adding konjac rice, enhancing the classic combination with a novel texture and a nutritious, flavorful twist.
435
Cal
30gr
Fat
9.5gr
Prot
28gr
Carbs
10.7gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 25 mins
- Cook Time: 40 mins
- Serves 4
Ingredients
- 5 packs konjac rice
- 2 cups cherry tomatoes (halved)
- 2 cucumbers (diced)
- 2 red bell peppers (diced)
- 1 cup red onion, sliced into thin pieces
- 1 cup kalamata olives (pitted and sliced)
- 1 cup feta cheese (crumbled)
- 1/2 cup fresh parsley, (chopped)
Seasonings
- 6 tablespoons extra virgin olive oil
- 4 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- Salt and pepper to taste
Garnish
- Lemon wedges
- Warm pita bread or grilled chicken
How to Cook
- In a large bowl, mix konjac rice with cherry tomatoes, cucumber, red bell pepper, red onion, kalamata olives, feta cheese, and fresh parsley.
- For the dressing, whisk together extra virgin olive oil, red wine vinegar, and dried oregano in a small bowl. Add salt and pepper to taste.
- Pour the dressing over the salad mixture and toss gently to ensure all ingredients are well coated.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Tips on How to Serve
Serve this colorful Greek Salad in a large bowl or plate individual portions to highlight its visual appeal. For a more filling meal, accompany the salad with warm pita bread or a side of grilled chicken.
