Pregnancy Friendly Mediterranean Chopped Salad with Lemon-Herb Vinaigrette

Total time20 min

Prep time20 min

Cook time0 min

4.6

(22)

Pregnancy Friendly Mediterranean Chopped Salad with Lemon-Herb Vinaigrette

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Ingredients

4 servings

For the salad

1 english cucumber, cut into ½-inch pieces
2 cups cherry tomatoes, halved
1 can (15 oz) chickpeas, drained and rinsed
1 cup roasted red peppers, drained and chopped
½ cup pitted kalamata olives, halved
¼ red onion, finely diced
¼ cup fresh flat-leaf parsley, roughly chopped
2 tbsp fresh mint, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, minced
1 tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
½ tsp ground turmeric
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste

For serving

¼ cup dry-roasted or raw almonds, roughly chopped (optional)

Instructions

1
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, ground turmeric, salt, and black pepper until the dressing is uniform and slightly emulsified.
2
In a large mixing bowl, combine the cucumber, cherry tomatoes, chickpeas, roasted red peppers, Kalamata olives, red onion, parsley, and mint.

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