Salads

Greek Salad USA

5 min Cook
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I call this the Greek Salad USA because this recipe is inspired by the Greek salads that you typically find in Greek restaurants in America.  I wish I knew which Greek diner or Greek restaurant in the states started this trend.  However, it caught on and most Americans think this is a Greek salad.  Then, surprise… they arrive in Greece and this salad does not exist.  

I added Avocado to this salad, just because it does well with our keto macros since it has good fats.  I have also seen sliced beets on this salad, however, you can’t have beets on Keto, so I omitted the beets. 

This salad uses my Simple Greek Vinaigrette dressing found under Sauces and Dressings.  The other interesting part of this salad is the surprise potato salad found at the bottom.  Of course on Keto, you can’t have potato salad, so instead, I’m using my Hearts of Palm Salad, which does a good job of mimicking the real potato salad.  

When you are ready to serve this salad, start by placing about 1/2 cup of my Hearts of Palm salad on the bottom of the plate.  

greek hearts of palm potato salad

Then, add your lettuce and chopped green onion on top of the Hearts of Palm (Faux Potato) Salad. 

After, begin assembling your salad by adding the reaming ingredients, oregano, and my Simple Greek Vinaigrette salad dressing. 

Greek salad Usa 

Greek Salad USA

greekk6bg
This salad combines crisp iceberg with Kalamata olives, tomatoes, cucumbers, avocado, pepperoncini peppers, fresh green onions, and green bell pepper all sitting on top of a mound of my faux potato salad made from Hearts of Palm.
prep time
10 min
cooking time
5 min
servings
2
total time
15 min

Equipment

  • Mixing bowl

Ingredients

  • ½ Head of Iceberg

  • 2 green onions

  • 2 Tbsp. Feta cheese, crumbled

  • 1 small cucumber, sliced

  • 8 Kalamata olives

  • 6 cherry tomatoes, sliced in ½

  • 1 small avocado

  • ½ green bell pepper

  • Simple Greek Vinaigrette Salad Dressing

  • Oregano for garnish

Instructions

1
Wash your lettuce. Cut your leaves to 1-inch pieces. Place in a large bowl and mix with the sliced onions. Set aside.
2
Take your salad plates or bowls, and place 1/2 cup of my Hearts of Palm salad in the center of each plate. (Optional; only if using) If not, go to next step.
3
Divide the salad mixture into 2 plates. Add your green bell peppers, avocado slices, cucumbers, Kalamata olives, cherry tomatoes, and Kalamata Olives.
4
Now, add your crumbled feta cheese, oregano, and drizzle your salad dressing over the entire salad and serve.
5
Enjoy! Bon Appetit! Kali Orexi!

Notes

Make sure your lettuce leaves are dry so that the dressing stays thick. If your leaves still contain water, then the salad dressing will get watered down. These amounts are for 2 people and measured in case you are counting your macros. However, if you are not, then you can easily double and triple the recipe.
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Salads

Hearts of Palm (Faux Potato Salad)

5 min Cook