Mediterranean Salad Bowl
Serves
2
Prep Time
10 min
Cook Time
15 min
Print Recipe
Ingredients
Salad
- 2 soft boiled eggs
- 4 cups (1 L) mixed greens
- 1 cup (250 mL) roasted broccoli
- 1 ½ tbsp (25 mL) olive oil
- 1 ½ tbsp (25 mL) lemon juice
- 4 tbsp (60 mL) toasted almonds
- 1 cup (250 mL) couscous, cooked
- 10 cherry tomatoes, cut in 4
- 4 tbsp (60 mL) hummus
- 20 leaves fresh mint, cut in half
- 2 jarred roasted red peppers, sliced in strips
Honey Oregano Dressing
- 2 tsp (10 mL) honey
- 1 tbsp (15 mL) balsamic vinegar
- ¼ cup (60 mL) olive oil
- 1 tsp (5 mL) dijon mustard
- ¼ tsp (1.25 mL) pepper
- ¼ tsp (1.25 mL) salt
- 2 tbsp (30 mL) fresh oregano, chopped
Instructions
- Step 1
Set your oven to 400°F (200°C).
- Step 2
In a bowl, mix together the broccoli with lemon juice and olive oil and season with salt and pepper. Spread the broccoli on a parchment-lined tray and roast in the oven for 15 minutes. Once done, remove from oven and let cool.
- Step 3
Place all the ingredients for the honey oregano dressing in a Mason jar or Tupperware container, shake vigorously and then set aside.
- Step 4
Fill your bowl with mixed greens and drizzle with dressing.
- Step 5
Starting at the top of the bowl place a pile of the roasted broccoli, then the cherry
tomatoes, followed by the couscous, the fresh mint, the toasted almonds, the roasted red peppers, and ending with the hummus. - Step 6
Place your soft boiled egg in the center of the bowl and drizzle another tablespoon of dressing.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 780 |
| Fat | 56 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrate | 49 g |
| Fibre | 11 g |
| Sugars | 14 g |
| Protein | 19 g |
| Sodium | 706 mg |