Keto Mediterranean Greek Salad


Yields 4 large salads or about 6 side salads


  • 12 cups chopped romaine (22 ounce package)
  • 1 pint grape tomatoes, halved
  • 2 cups 1” sliced cucumber, equal to about 1 medium cucumber
  • 1 cup Kalamata olives, sliced
  • ½ cup diced red onion
  • 8 oz feta, crumbled (option to omit for a dairy-free recipe) 


  • 2 small avocados, pitted, fleshed and chopped into chunks
  • 2 tablespoons hemp hearts, for garnish 


  • 1/2 cup hulled hemp seeds
  • ¼ cup extra virgin olive oil
  • ¼ water
  • 3 tablespoons ACV or red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste 


  1. Toss chopped romaine, grape tomatoes, sliced cucumbers, olives, red onion and feta in a large bowl.
  2. Make the dressing: add all dressing ingredients to a small food processor or blender cup. Blend until smooth, about 20 seconds.
  3. Serve salad topped with chopped avocado and hemp hearts, drizzling with as much dressing as desired. Option to toss salad bowl with all of the dressing.


  • This salad is great for meal prep or serving a crowd, but can also easily be adapted for less servings.
  • Feel free to add your favorite source of protein.
  • Store leftover dressing in jar with lid, refrigerated; enjoy within 5 days.
  • Store leftover salad in airtight container, refrigerated. Un-dressed salad will keep about 4-5 days.
  • Enjoy dressed salad within 2-3 days.