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Greek-Style Salad in bowl with salmon on top

Greek-Style Salad with baked salmon

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  • Author: Mila Clarke
  • Total Time: 15 minutes
  • Yield: 1 Salad 1x
  • Diet: Diabetic


Easy and flexible Greek-Style salad using a mix of fresh and pantry ingredients.


  • 4 cups, butter lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, sliced
  • 1/2 cup canned chickpeas, rinsed and dried
  • 3 ounces baked salmon
  • 2 tablespoons feta cheese
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon oregano
  • 1/8 teaspoon salt
  • 2 tablespoons dressing of your choice (I used lemon poppyseed to bring out the flavors of the salad)


  1. In a bowl, add dressing, and then layer on lettuce, cherry tomatoes, red onion, chickpeas, salmon, feta, spices and drizzle with dressing on top.
  2. Toss everything together to coat it all, and enjoy!


  • Recipe macros are without the dressing since I used store-bought in this recipe.
  • I add some of my dressing to the bottom of the bowl, and then drizzle some on top so the whole salad gets a bit of the dressing and it makes it easier to distribute.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Assembling Ingredients
  • Cuisine: Greek


  • Serving Size: 1 salad
  • Calories: 352
  • Sugar: 6.9 g
  • Sodium: 676.9 mg
  • Fat: 13.1 g
  • Saturated Fat: 5.3 g
  • Carbohydrates: 29.3 g
  • Fiber: 9.5 g
  • Protein: 33 g
  • Cholesterol: 68.7 mg

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