RecipeMediterranean Chopped Salad Sandwich
- Calories: 450
- Protein: 17 g
- Total Fat: 27 g
- Unsaturated Fat: 21 g
- Saturated Fat: 6 g
- Cholesterol: 135 mg
- Total Carbohydrate: 45 g
- Dietary Fiber: 6 g
- Total Sugar: 7 g
- Natural Sugar: 7 g
- Added Sugar: 0 g
- Sodium: 670 mg
Here’s a revolutionary trick: chop up any favorite salad into teeny-tiny pieces so it transforms into a spread-like consistency. Then enjoy it on crackers, pita chips, or as a scrumptious filling for sandwiches and wraps. In this version, I’m using hard-boiled eggs, creamy avocado, cherry tomatoes, cucumbers, red onion, olives, artichoke hearts, and tangy feta. As for the dressing, I like to use a lemony vinaigrette for this rendition, but really, you could use any salad dressing you like best, such as creamy ranch, tangy balsamic glaze, or any other flavored vinaigrette.
Recipe note:
• This recipe makes enough filling for 3 sandwiches, but you can also enjoy a sandwich and stash the leftovers in your fridge to enjoy for up to two days.
- Prep time
- Total Time
- • 2 hard-boiled eggs
- • 1 avocado
- • ¼ cup artichoke hearts
- • ¼ cup sliced red onion
- • ½ cup cherry tomatoes, halved
- • ¼ English cucumber, sliced
- • 1 to 2 tablespoons sliced olives
- • 2 tablespoons fresh dill
- • ¼ cup crumbled feta
- • 2 to 4 tablespoons Lemon Vinaigrette or Honey Mustard Vinaigrette, or any dressing of choice
- • 6 slices of whole grain bread (two slices per sandwich)
Add all the ingredients to a large cutting board and chop finely until the consistency is like a spread. Enjoy on sturdy lettuce leaves for a low-carb meal or use as a tasty filling for wraps and sandwiches.
Stash the salad in your fridge to enjoy for up to two days.
Nutrition information based on 1 sandwich made with my Lemon Vinaigrette and two slices of 80-calorie whole grain bread.
Try this Tarragon Chicken Salad!
