Mediterranean Garden Salad is a nutrition packed salad that can be made ahead! It is full of fiber, protein, healthy fats; Keto, Low Carb and Gluten Free!
Mediterranean Garden Salad can even be made ahead! I love salad but I will be the first to admit that dragging all of those ingredients out and chopping every day gets old fast!
I usually make at least two of these at a time and wrap the other in plastic wrap to put in the refrigerator for the next day(s).
If I need it to-go, I put it in a container with a lid.
Can I make this ahead of time?
When making ahead of time though, do not add the vinegar, olive oil, chia seeds or avocado.
Without those things, it will last a few days in the refrigerator. They are easy to add when you are ready to eat it.
I have added them in the morning and taken it with me for lunch and it was fine that way but I would not want to do it the day before.
An avocado cut in half will keep fine until the next day if you wrap the seed half tightly in plastic wrap and keep in refrigerator.
You can use any vinegar you like; just be aware that balsamic has carbs and most others do not.
Lemon juice is also a good option.
I use the white wine vinegar just because I like it the best. It is very mild.
I use colored bell peppers; I think they taste better and they are so pretty on the plate.
Mediterranean Garden Salad is low in carbs and full of protein in the chicken and cheese, good fats in the olive oil and avocado and fiber in the chia seeds, not to mention all of the vitamins and minerals in the vegetables.
Mediterranean Garden Salad serves 2 for a main meal salad or 4 or more for a side salad.
Hard boiled eggs are a great addition to this salad. See How To Make Easy to Peel Hard Boiled Eggs.
Mediterranean Garden Salad is part of 25 Low Carb & Keto Salads and Salad Dressing Recipes.
2 cups chopped Romaine lettuce
1/2 cup chopped bell pepper
1/2 cup chopped onion
1 cup cubed, cooked chicken
1/2 cup sliced black olives
1/2 cup feta cheese
2 Tbsp each of extra virgin olive oil and white wine vinegar or lemon juice or vinegar of choice
2 Tbsp chia seeds
Chop your vegetables, chicken and cheese and put on 2 plates or in 2 containers for later.
If you are not eating right away, keep vinegar, olive oil, avocado and chia seeds aside until serving.
I made half of this recipe for lunch and half for tomorrow so wrapped the second plate and other half of avocado in plastic wrap to keep in the refrigerator until tomorrow.
Hint: If you keep the seed with the avocado half you are saving, it helps to keep it fresh. Also; wrap in plastic wrap with the wrap touching all open parts of the avocado.
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- 2 cups chopped Romaine lettuce
- 1/4 cup chopped bell pepper
- 1/4 cup chopped onion
- 1 cup cubed, cooked chicken
- 1 avocado
- 1/2 cup sliced black olives
- 1/2 cup feta cheese
- 2 Tbsp each of extra virgin olive oil and white wine vinegar or lemon juice or vinegar of choice
- 2 Tbsp chia seeds
- Chop your vegetables, chicken and cheese and put on 2 plates or in 2 containers for later.
- If you are not eating right away, keep vinegar, olive oil, avocado and chia seeds aside until serving.
- I made half of this recipe for lunch and half for tomorrow so wrapped the second plate and other half of avocado in plastic wrap to keep in the refrigerator until tomorrow.
- Hint: If you keep the seed with the avocado half you are saving, it helps to keep it fresh. Also; wrap in plastic wrap with the wrap touching all open parts of the avocado.
Amount Per Serving Calories 653Total Fat 53gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 37gCholesterol 97mgSodium 655mgCarbohydrates 23gFiber 14gSugar 5gProtein 27g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
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