Super Summer Slim Down!!

13 Apr

It’s in the air… floral, warmth and chirping birds!  Yes spring HELLO!  April is such a crazy month, we’ll have warmth and sun one day and then rain and clouds for the next three.  But after all of it what we have to remember is that summer is on the way!  And that means beach and pool and barbecues!  Last summer was hard for me because I had a lot of summer school (Monday to Thursday 9 to 5 Chemistry… blah!), but this summer it’s all about the sun.  I need vitamin D and a great tan!  So now it’s time for a summer slim down.

Let me start by saying tonights dinner did not in any way feel like a slimming meal!!  Yes, it was a salad.  But no, it’s no ordinary salad!  Ryan and I made this sort of deconstructed Greek salad last summer that we modeled from a Clean Eating Magazine recipe and this was again a model on the salad.  We just chose the ingredients we had on hand and what we thought would be great in the salad.  Of course, no feta, but it wasn’t missed!

Greek Antipasto Salad

Serves 4

1 pint grape tomatoes, halved

1/2 large English cucumber, chopped (about 1 cup)

1 14 oz. can artichokes, chopped

1 15 oz. can garbanzo beans

1 3.8 oz. can black olives

1/2 cup packed and chopped basil leaves

1/2 large yellow onion, chopped


2 Tbsp. extra virgin olive oil

1 1/2 Tbsp. distilled vinegar

1 1/2 Tbsp. lemon juice

1 Tbsp. water

1/2 tsp. dried parsely

1/2 tsp. dried garlic (or if you have time to marinate this dressing use fresh garlic cloves)

Sea salt and fresh ground black pepper to taste

Spinach as the base of the salad (optional)


Prepare all the vegetables (washing, chopping, and can opening) and put them in a large mixing bowl.

Meanwhile, prepare the dressing in a bowl or a jar with a tight sealing lid.

Pour the dressing over the vegetable and toss.  This yields four 1 1/2 cup portions, and these are hefty portions.  I created a bed of spinach and poured the 1 1/2 cups salad over top.  I also put 2 Tbsp. original tahini hummus over top.  Ryan had his with spinach, a whole wheat pita and some hummus (grinder style).

Approximate calories (including spinach and hummus): 324!!  And all these calories are nutrient dense and great for slimming down.  It’s not every day that a salad can fill you up and satisfy your cravings, right?


4 Responses to “Super Summer Slim Down!!”


  1. Monday Monday « we heart vegan - August 22, 2011

    […] (and by big I seriously mean huge… sorry bank account) then we prepared a meal!!  We made a deconstructed Greek salad with a slight simple variation.  The salad was merely cucumber, tomatoes, and green pepper mixed […]

  2. Day-2… « we heart vegan - August 23, 2011

    […] occurred around 1 p.m.  This included a serving of the deconstructed Greek salad with 1 Tbsp. nutritional yeast and 1/2 cup cooked millet mixed with Herbamare spicy blend!!  I […]

  3. Greek Antipasto Salad : Cookin' with Moxie - March 23, 2014

    […] Greek Antipasto Salad (adapted from We Heart Vegan) […]

  4. Chopped Greek Salad Recipe - June 16, 2014

    […] You see, for this month’s Secret Recipe Club, I was assigned Brittany from We Heart Vegan (a fellow Recipe ReDux member – whoot!) and I was stumped between several of her recipes to make (which pretty much happens every month I get my new “Group C” blogger assignment.) Turns out one of the recipes I had virtually dog eared was Brittany’s Greek Antipasto Salad. […]

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