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    Home » By Diet » Low Carb

    Maroulosalata - A Simple Greek Lettuce Salad

    Filed Under: Green Salads, Low Carb, Paleo, Vegan, Winter Salads

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    Maroulosalata is a super simple Greek style lettuce salad that is full of zingy lemon flavour and crunch. An ideal weekday salad that pairs with everything you can imagine! 

    Jump to Recipe Jump to Video Print Recipe

    MAROULOSALATA IN A WHITE PLATTER WITH FRESH DILL, DRIED OREGANO, CUT LEMONS & OLIVE OIL ON THE SIDE

    [lwptoc]

    So What Is This Strange Sounding Salad?

    Maroulosalata is a Greek lettuce salad - in Greek lettuce is marouli (μαρούλι) and salad is salata (σαλάτα), hence Maroulosalata which translates to Lettuce Salad.

    Traditionally this salad is made with crisp thinly shredded lettuce, green onions and dill with a simple lemon and olive oil vinaigrette. But there are also versions that may include, cucumber, feta and olives. 

    Try Adding

    This salad is loaded with bright and fresh flavours as it is. But, feel free to add any of the following ingredients to bolster it even more:

    • English cucumber: thinly slice it into half moons for a crunchy bite.
    • Feta cheese: add a chunk of feta cheese on top. Sheep’s milk feta is highly recommended with some dried oregano sprinkled on top.
    • Kalamata olives: meaty, briny kalamata olives add another layer of flavour.
    • Other herbs: such as mint, tarragon or basil

    You Will Need

    LABELLED INGREDIENTS NEEDED FOR MAROULOSALATA

    How To Make It 

    1PREP INGREDIENTS
    Gently wash the lettuce, green onions and dill in a colander under cold running water in the sink. 
    Remove any damaged or wilted leaves from the lettuce, cut off the core then shred.
    Trim and wash the green onions then slice thinly.
    Wash the dill, shake and pat dry, discard the stems and chop finely.

    • WASHING MAROULOSALATA INGREDIENTS IN A COLANDER IN SINK
      WASH ALL INGREDIENTS
    • DRYING MAROULOSALATA INGREDIENTS IN SALAD SPINNER
      EITHER PAT OR SPIN DRY
    • SHREDDING LETTUCE ON A WOODEN CHOPPING BOARD WITH A KNIFE
      SHRED LETTUCE
    • SLICING GREEN ONIONS ON A WOODEN CHOPPING BOARD WITH KNIFE
      SLICE GREEN ONIONS
    • CHOPPING DILL ON A WOODEN CHOPPING BOARD WITH KNIFE
      CHOP DILL

    2SHAKE UP THE DRESSING
    Place all the dressing ingredients in a glass container, season.
    Shake well until well combined and emulsified.

    • LEMON DRESSING INGREDIENTS IN A GLASS JAR WITH CUT LEMONS ON THE SIDE
      ADD INGREDIENTS TO JAR
    • SHAKEN LEMON DRESSING IN A GLASS JAR WITH CUT LEMONS ON THE SIDE
      SHAKE WELL TO COMBINE

    3ASSEMBLE THE SALAD
    Put everything in a large mixing bowl, season with sea salt and cracked black pepper. 
    Pour over the dressing and toss well to combine, taste and adjust seasonings according to your taste.
    Arrange in a salad bowl and serve immediately or make up the salad, refrigerate and dress just before serving.

    • MAROULOSALATA INGREDIENTS IN A WHITE BOWL WITH CUT LEMONS & OLIVE OIL ON THE SIDE
      ADD INGREDIENTS TO BOWL
    • TOSSING MAROULOSALATA IN A WHITE BOWL TO COMBINE
      TOSS WELL TO COMBINE
    • MAROULOSALATA ON WITHE PLATTER WITH FRESH DILL, OREGANO & CUT LEMON ON THE SIDE
      ARRANGE IN BOWL & SERVE IMMEDIATELY

    Serving Suggestions

    Another great all round salad that can be served with all meats, poultry, fish and seafood. It also pairs well with many cooking styles, Mediterranean, Middle Eastern Morroccan. Try it with..

    • Lamb kofta or Greek keftedakia (meatballs)
    • Spicy grilled fish such as snapper or barramundi 
    • Vegetable tagine or lamb stew 

    Tips & Questions

    THE BEST LETTUCE TO USE IN THIS SALAD?

    We will usually make this salad with crisp cos or romaine lettuce as it holds up beautifully, and as we had a bumper crop of baby romaine lettuce this week we thought the timing was perfect. 

    WHICH LETTUCE IS BETTER FOR YOU?

    The answer is cos or romaine lettuce, it is the most nutritious lettuce compared to red leaf, green leaf, butterhead (Boston and bib) and iceberg, as it delivers more folate, potassium, beta carotene and lutein

    Can it be made ahead?

    Yes, Maroulosalata can easily be prepared in advance as long as you dress it just before serving - NOT BEFORE.

    • Prepare the lettuce, herbs and green onion but make sure that they are all thoroughly dry before storing in a container or bowl in the fridge.
    • Make up the dressing and keep in a sealed glass container in the fridge. 
    • Then just before serving pour the dressing on top of the salad and toss well so that everything is well coated with the dressing. 

    How To meal prep for weekday lunches 

    • Cut up the vegetables and herbs and toss together.
    • Portion the vegetables into individual containers and place the dressing into small separate containers.
    • Keep refrigerated until you are ready to eat it, then simply pour over the dressing and toss together. 
    • For added protein try adding grilled chicken or steak, tinned tuna or salmon, or as a vegan option falafel or some chickpeas/garbanzo beans work well.

    More Green Salad Recipes to Try

    • FRENCH GREEN SALAD IN LANDSCAPE
      FRENCH GREEN SALAD
    • ROMAINE AVOCADO SALAD WITH VEGAN CAESAR DRESSING ON WHITE PLATTER WITH NAVY LINEN NAPKIN
      ROMAINE AVOCADO SALAD

    Recipe Card

    MAROULOSALATA IN A WHITE PLATTER WITH FRESH DILL, DRIED OREGANO, CUT LEMONS & OLIVE OIL ON THE SIDE

    Maroulosalata – A Simple Greek Lettuce Salad

    Maroulosalata is a super simple Greek style lettuce salad that is full of zingy lemon flavour and crunch. An ideal weekday salad that pairs with everything you can imagine! 
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Greek
    Keyword: lemon vinaigrette, lettuce
    Difficulty: Easy
    Diet: dairy free, Keto, Low Carb, nut free, Paleo, Vegan, Vegetarian,, Whole30
    Servings: 4 as a side
    Calories: 140kcal
    Ingredients
    For the salad
    • 4 cups cos or romaine lettuce shredded
    • ½ cup green onions sliced
    • ¼ cup dill chopped
    • Sea salt and cracked black pepper
    For the vinaigrette
    • 4 tbsps extra virgin olive oil
    • 3 tbsps lemon juice
    • ½ teaspoon oregano dried Greek
    Metric - Imperial
    Instructions
    • Gently wash the lettuce, green onions and dill in a colander under cold running water in the sink.
    • Remove any damaged or wilted leaves from the lettuce, cut off the core then shred.
    • Trim and wash the green onions then slice thinly.
    • Wash the dill, shake and pat dry, discard the stems and chop finely.
    • Place all the dressing ingredients in a glass container, season.
    • Shake well until well combined and emulsified.
    • Put everything in a large mixing bowl, season with sea salt and cracked black pepper.
    • Pour over the dressing and toss well to combine, taste and adjust seasonings according to your taste.
    • Arrange in a salad bowl and serve immediately or make up the salad, refrigerate and dress just before serving.

    Video

    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 140kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4445IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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