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Photo of Greek souvlaki salad by WW

Greek souvlaki salad

3
Points® value
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Moderate

Ingredients

0% fat natural Greek yogurt

115 g

Cucumber

50 g, grated

Mint, Fresh

2 tablespoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Garlic

1 clove(s), crushed

Calorie controlled cooking spray

4 spray(s)

Oregano, Dried

1 teaspoon(s), level

Chilli flakes

1 pinch

Pork Tenderloin, raw

340 g, fat trimmed, cut into strips

Salad leaves

250 g, baby green salad

Chickpeas, cooked

1 can(s), large, drained

Cherry Tomatoes

150 g, halved

Red onion

1 small, diced

Olives, in Brine

16 individual

Oregano, fresh

1 teaspoon(s), chopped

Instructions

  1. To make the dressing, in a small bowl, combine the yogurt, cucumber, mint, juice, garlic and season with salt.
  2. Lightly mist the pork with cooking spray and sprinkle with oregano, chilli, then season. Toss to coat. Heat a large nonstick frying pan over a medium-high heat. Add the pork and cook, stirring for 3 minutes or until browned and just cooked through.
  3. Combine the salad leaves, chickpeas, tomatoes and onion in a large bowl. Divide the salad between 4 plates or bowls. Top each serving with pork and drizzle over the dressing or serve on the side. Sprinkle with olives and fresh oregano.

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