Greek Nacho Salad

Featured in the Honolulu Star-Advertiser on December 31, 2014.



Greek Nacho Salad


  • 1/2 cup low-fat plain Greek yogurt
  • 1/2 cup low-fat Feta cheese
  • 1/2 cup packed mint leaves (approximately 4 stems)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium lemon, juiced
  • 1/2 teaspoon dried or 1 tablespoon fresh dill
  • Salt and pepper to taste


  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried red pepper flakes
  • 1 pound ground turkey
  • Salt and pepper to taste
  • 2 heads Romaine lettuce, roughly chopped
  • 5 to 6 Roma tomatoes, cut into eighths
  • 1 cucumber, seeded and cut into bite-sized pieces
  • 1/2 medium red onion, halved and thinly sliced
  • 20 pitted Kalamata olives, halved
  • 4 servings plain pita chips, divided


  1. For dressing combine all ingredients in a blender and blend until smooth.
  2. Refrigerate until ready to serve.
  3. In large sauté pan, heat olive oil over medium-high.
  4. Add garlic and red pepper flakes and sauté till fragrant.
  5. Add turkey and cook for about 10 minutes or until completely cooked through.
  6. Season with salt and pepper; let cool.
  7. To assemble, begin with lettuce and layer remaining ingredients on top except for pita chips.
  8. Top with cooked turkey and serve with chips and dressing on the side.

Makes 4 servings.

Approximate Nutrient Analysis per serving:(not including salt to taste or plain pita chips):
400 calories, 25 g fat, 6 g saturated fat, 90 mg cholesterol, 650 mg sodium, 18 g carbohydrate, 5 g fiber, 7 g sugar, 31 g protein


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