Mediterranean Salad

Mediterranean Salad

Mediterranean Salad


  • 1 cup salad greens, include bitter greens such as rocket or watercress
  • 1 hard boiled egg (sliced)
  • Slices of red onion and cucumber
  • 90 g of cooked white fish (or protein alternative)
  • 4 black olives (optional)


Dressing: Toss salad with one dessertspoon of extra virgin olive oil and sprinkle with vinegar (apple cider, red wine or balsamic) or lemon juice.


  • To add variety: Blanched green beans, asparagus, anchovies, ¼ avocado, 1 artichoke, fetta, mixed herbs, oven baked capsicum or eggplant strips, marinated mushrooms.
  • Try chicken or tofu for an alternative protein source

(Recipe credit Matagenics)

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