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Greek-Inspired Plant-Based Protein Shreds Salad

Greek-Inspired Plant-Based Protein Shreds Salad

with Olives and Feta
4.0(34)
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
500 kcal
Protein
: 
21g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Egg
  • Mustard
  • Milk
  • Sulphites
  • Wheat
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Tree nuts
  • May contain traces of allergens
  • Crustaceans
  • Fish
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 g

Plant-Based Protein Shreds

113 g

Baby Spinach

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

1 tsp

Garlic Salt

(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Sulphites, Crustaceans, Fish)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

30 g

Mixed Olives

(May contain traces of: Milk, Sulphites)

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

1 tbsp

Mediterranean Spice Blend

(May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Sulphites, Fish, Egg)

Not included in your delivery

0.06 tsp

Salt*

0.06 tsp

Pepper*

¼ tsp

Sugar*

1 tbsp

Oil*

Calories500 kcal
Fat43 g
Saturated Fat6 g
Carbohydrate14 g
Sugar3 g
Dietary Fiber4 g
Protein21 g
Cholesterol20 mg
Sodium1940 mg
Trans Fat0.1 g
Potassium550 mg
Calcium175 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Bowl
•Measuring Spoons
•Large Bowl
•Whisk
•Large Non-Stick Pan

Cooking Steps

PDF
Prep
1
  • Slice cucumbers into 1/4-inch rounds.
  • Cut tomato into 1/2-inch pieces.
  • Drain, then roughly chop olives.
Marinate plant-based protein shreds
2
  • Add plant-based protein shreds, garlic salt, 1/2 tbsp (1 tbsp) oil and half the Mediterranean Spice Blend (use all for 4 ppl) to a medium bowl. Toss to coat. Set aside.
Make dressing
3
  • Add mayo, vinegar, 1/4 tsp (1/2 tsp) sugar and half the feta to a large bowl.
  • Season with salt and pepper, then whisk to combine. Set aside.
Cook plant-based protein shreds
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.** 
Toss salad
5
  • Add spinach, cucumbers and tomatoes to the large bowl with dressing. Toss to combine.
Finish and serve
6
  • Divide salad between plates. Top with plant-based protein shreds.
  • Sprinkle olives and remaining feta over top.
7

If you've opted to get plant-based protein shreds, prepare and cook it the same way as the recipe instructs you to prepare and cook the chicken tenders, tossing occasionally until cooked through, 6-8 min.**

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