Greek Mint and Dill Salad

     I've been talking a lot with people about the idea of phases. We all have them, or at least we should. These periods of growth help us focus on something of importance until we have a better handle on them and they are just part of who we are or they phase out. Either way, after that period we are not the person we were before. For me, a phase, or period of intense study and growth, was international cooking. I still love cultures but I have a  few other things I am focusing on that are taking center stage. However, as I've been transitioning my cooking into a more Insulin Resistant friendly way of living, I find joy and variety in utilizing all of the new ingredients, combinations, and techniques that I learned along the way. 

     One of the things I ran across was a Greek salad called Maroulasalata, it's greens with fresh and dried herbs, and a nice lemony dressing making it all very vibrant. I used that base and added cucumbers and avocado to mine because I like the fat. I also paired it with a nice souvlaki marinated roast pork for a more complete meal. I had lettuce to use up so the ratio in the picture is higher, I am writing the recipe how I prefer to eat it, with more chunky veggies so it will be slightly different, but even better. 

Maroulasalata recipe

1/4 head romaine, sliced thin

2 handfuls spinach, sliced

2 Persian cucumber, sliced

1 avocado, cubed

3 green onions, sliced

6 springs mint, sliced

6 fronds dill, chopped

1 lemon

1/4 tsp. dried oregano

1/4 c. olive oil

salt to taste

1/4 c. crumbled chevre or feta

1 grilled pork or chicken breast, cook and sliced

Whisk together the olive oil, juice of the lemon, oregano, and salt. 

Add the romaine, spinach, cucumber, avocado, green onions, mint, and dill to the bowl on top of the dressing and toss to coat. 

Top with the cheese and serve with cooked pork or chicken.