Pregnancy Friendly Mediterranean Beef and Cucumber Salad Bowl
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (85/15)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dried oreganoIngredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp salt
For the salad
- 2 english cucumbers, halved lengthwise and sliced into half-moons
- 1 cup cherry tomatoes, halved
- ½ cup pitted kalamata olives, halved
- ¼ red onion, thinly sliced
- ¼ cup fresh parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup fresh dill, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the 3 tbsp olive oil, apple cider vinegar, 1 tsp dried oregano, and 1/4 tsp salt until combined. Set aside.
- 2
In a large mixing bowl, combine the sliced cucumbers, cherry tomatoes, Kalamata olives, red onion, parsley, mint, and dill, if using. Drizzle with the dressing and toss to coat. Set aside while you cook the beef.
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