Greek Goddess Salad
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1
Author: Britni Martinelli
Ingredients
  • 2-3 cups of romaine lettuce shredded
  • 1/4 cup fresh dill
  • 1 cup steamed asparagus diced into thirds
  • 3/4 cup hearts of palm diced
  • 1/2 cup diced cherry tomato
  • 1/2 cup diced purple onion
  • 3/4 cup diced english cucumber
  • 6 oz fingerling potatoes diced
  • 1/4 cup diced bell pepper
  • 1//3 cup diced kalamata olives
  • 1/3 cup diced green onion
  • 7 oz of fresh tilapia cod, or hailbut
  • Dressing Ingredients
  • 7 oz roasted red bell pepper use oven until skin is crispy
  • 1 tbsp minced garlic
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp tahini
  • dash of sea salt
  • dash of red pepper flakes optional
Instructions
  1. steam asparagus
  2. roast fingerling potatoes in the oven at 425 for 15 minutes
  3. blend the dressing ingredients in a high speed blender
  4. cook your fish of choice
  5. layer all ingredients on a plate
  6. pour dressing over the top