Grilled Greek Salad

Grilling intensifies the flavor of the veggies in this spin on a classic.

3 zucchini, sliced
1 red onion, sliced
1 tsp olive oil
2 tomatoes, sliced
2 cucumbers, sliced
1/4 cup pitted kalamata olives
1/2 cup feta

DRESSING

3 Tbsp olive oil
4 Tbsp red wine vinegar
1 tsp dried thyme
2 tsp dried oregano

1. Whisk together all dressing ingredients.

2. Light a gas or charcoal grill. Toss zucchini and onion with olive oil to coat, and season to taste with sea salt and pepper. Place in a vegetable basket and grill for 3 to 5 minutes, rotating for even cooking.

3. Toss grilled vegetables with tomato, cucumber, olives, and feta. Drizzle with dressing.

MAKES 4 SERVINGS

Per serving: 270 cal 20 g fat (5 g sat), 16 g carbs, 550 mg sodium, 4 g fiber 7 g protein

TOP IT OFF

To liven up your salad and make it more of a meal, try any of these tasty, nutritious add-ons.

HEMP HEARTS

Shelled hemp seeds are one of the densest sources of plant protein and an excellent source of iron, magnesium, and both omega-3 and omega-6 fatty acids.

FENNEL

Thinly sliced fennel bulb provides a refreshing crunch and can also aid digestion.

SAUERKRAUT (OR KIMCHI)

Fermented foods filled with probiotic goodness, sauerkraut and kimchi are low in calories and lend tanginess and spice.

QUINOA

Bulk up your salad with this high-protein favorite--it cooks in just 15 minutes on the stove.

BLUEBERRIES

Packed with antioxidants, blueberries are bursting with flavor and have only 40 calories in a half cup.