Faux Greek Salad
For this week's post work out meal I had made a gorgeously broiled plate of Turmeric Chicken and a Greek Salad. The chicken was broiled until the skin was crispy in spots but the meat was still moist and tender - gotta love chicken thighs for that! The Greek Salad was a Kenji-Alt-Lopez-Serious-Eats recipe so you know it was good (but no onions for me). That plate also clocked in at 996 calories for this plate:
This was totally worth it and appropriate for a post workout meal. Alas, today is a Fast Day so what to do, what do to?
Well I had all the fixings for a Greek Salad minus the cucumbers. But the main problem is trimming down the calories and keeping the taste. The obvious high calorie culprit is the olive oil - but will it still be good? Oh yeah it is... especially when you smash up some feta to give the dressing some body!
If I wasn't too lazy to go to the store I'd have added some cucumbers to the mix but sometimes you just gotta make due with what you have. But feel free to add in any type of firm veggie to liven up this dish - left over zucchini would be nice, of course cucumbers would be classic, and if you must red onions are traditional I just hate them even after being mellowed out.
If you have the calories to spare, some roasted chicken would be a nice addition to make this a full meal.
Recipe: Faux Greek Salad - 176 calories
- 19.6g (0.7 oz) Feta Cheese (49 calories)
- 4g (1 tsp) lemon juice (1 calorie)
- 180g (6.3oz) Grape/Cherry Tomatoes (63 calories)
- 37.5g (1.3oz) Mixed Mediterranean Olives (63 calories)
- salt and black pepper to taste (0 calories)
- Take 1/2 tsp of the feta and whisk it with the lemon juice to create a dressing
- Wash and cut tomatoes in half lengthwise, mix with olives and season with black pepper.
- Add feta mixture and toss to coat. Taste and add more salt as needed.
- Garnish with remaining feta.