Leery of trying a Greek salad without feta and creamy dressing? I was too, until I tried this recipe from the Whole30 book, and enhanced it a bit to make it more to my liking. (Added spinach, avocado, jicama, cilantro, and used cherry tomatoes instead of whole tomatoes…Also layered instead of tossing.) The fresh ingredients and lemony dressing made for a tasty whole meal salad when topped with grilled, chopped chicken breasts. I made four salads—two to eat right away, and two for lunches the next day, but if you’re making it as a side salad, it should serve 6. We loved it, even without our beloved feta crowning the greens.

Serves 4-6

For dressing:
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
Juice of ½ a lemon
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon coarse ground black pepper

For salad:
1 head romaine lettuce, chopped
½ of a 6-ounce bag of ready-to-eat fresh spinach, chopped
1 cucumber, chopped
3-4 thick slices of jicama, diced
½ of container of cherry or grape tomatoes, halved
½ of red onion, minced
1 avocado, chopped
1 (12-ounce) jar of Kalamata olives, drained and halved
½ cup fresh cilantro leaves, chopped

Top with:
Grilled chicken breasts, chopped (optional)

Combine all dressing ingredients in a small bowl or jar and whisk or shake. Set aside.

Layer individual serving plates or large platter with lettuce and spinach. Add the remaining ingredients one at a time, starting with cucumber, and ending with cilantro. Drizzle with dressing. Add cooked chicken, if desired. Serve.

NOTE: This salad was great second day, not something you can usually say about a pre-dressed salad. I think that layering ingredients and drizzling dressing on top instead of tossing helped things stay fresh. It also helps avoid the dreaded gravity salad situation—when all the delightful heavy ingredients (like cukes and avocados) sink to the bottom, leaving only greens on top. Store in airtight container if making for next day.