Discover the Ultimate Protein-Packed Feta-Dill Salad
Ingredients for a Protein-Packed Salad
Step-by-Step Preparation Tips
- Finely chop your vegetables. Bite-sized vegetables just seem to be more appealing and satisfying when mixed together in one big bowl! I find that no matter the salad I’m making at home, it’s easier to enjoy when chunky vegetables are chopped into itty bitty pieces.
- Coat your vegetables with the feta mixture before you drizzle your dressing. The great thing about this salad is that every bite gets covered with not only the feta spread, but with the light vinegar-y dressing as well. Mixing the feta into your vegetables before adding the dressing makes each bite of this salad tangy and creamy.
Customizing Your Feta-Dill Salad
Perfect for Any Occasion: Work Lunch or Poolside Snack
Share Your Salad Creations!
Recipe Credit
Ingredients
Salad
6 cups finely chopped romaine hearts
1 cup canned chickpeas
1 cup cannellini beans
1 cup finely diced persian cucumbers
1 cup diced cherry tomatoes
1 cup finely chopped snap peas
½ cup thinly sliced radishes
Optional: for each serving of salad, add 3-4 oz of grilled chicken or canned salmon for that extra protein punch!
Feta Mixture
3 oz crumbled or cubed feta cheese
2 tbsp finely chopped dill
½ tablespoon lemon zest, juice of ½ lemon
Dressing
4 ½ tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon lemon zest, juice of 1 lemon
Salt and pepper to taste
Instructions
Finely chop your vegetables (romaine hearts, persian cucumbers, tomatoes, snap peas, and radishes) and place into a large bowl. Set aside.
Drain and rinse your chickpeas and cannellini beans and add to the salad bowl with vegetables. Set aside.
Place the feta into a smaller bowl and add the 2 tablespoons of finely chopped dill (note: dill in a seasoning shaker works too, but fresh dill can often be found in the produce section of the grocery store), lemon juice, and lemon zest. Mash ingredients together using a fork or spoon.
Combine dressing ingredients in a jar separate from the salad (I usually use a mason jar, but any jar or salad dressing container works). Place the lid on and shake well.
Divide the salad mixture into 3 separate servings and dump ⅓ of the feta mixture into each salad bowl with vegetables. Stir well. Drizzle ⅓ of the dressing onto each salad and stir again. Top with your protein of choice if desired, and enjoy with pita crackers or pitas, or enjoy by itself.
Nutrition Facts
Per serving
460
16.0g
56.0g
23.0g
14.0g
1021.0mg
10.0g
5.0g
Notes
Adding 4 oz of grilled chicken breast adds approximately 200 kcal, 33g protein, 6g fat, 1g saturated fat, 109 mg cholesterol, and 400 mg sodium.
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