Low Carb Feta and Olives Salad

Low Carb Feta and Olives Salad

Ready in: 10 minutes
Yield: 4 servings

4 small cucumbers
8 tomatoes
1 red bell bepper
1 onion
freshly ground pepper
2.1 oz (60 g) black olives
6.3 oz (180 g) feta cheese
2–3 tablespoons olive oil
freshly ground pepper
Optional: 1 pinch of salt

1. Thoroughly wash the cucumbers, tomatoes and bell pepper. Pat them dry with kitchen paper. Drain the olives and feta cheese.

2. Cut the onion into thin slices. Cut the feta cheese into cubes. Quarter the tomatoes and cut off the green stem end. Trim off the green stem end and remove the white membranes and seeds from the bell pepper. Cut the pulp into cubes. Peel the cucumbers and slice them.

3. Combine all of the ingredients in a big bowl. Toss gently to mix. Season with freshly ground pepper and salt to taste.

4. Serve with toasted bread or flatbread to taste.

Per serving:

Energy: 280 kcal / 1170 kJ
Fat: 24,7 g
Carbohydrates: 7,8 g
of which sugars: 6,6 g
Protein: 9,2 g
Fibre: 3,8 g

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