Amaranth Salad

This salad is best served alongside grilled fish. If amaranth leaves are not available, use Swiss chard or rocket greens.

INGREDIENTS | SERVES 4–6

Tender amaranth leaves and shoots (no stalks), a large bunch

Dried Greek oregano

Salt and pepper to taste

Greek extra-virgin olive oil

Wine vinegar

  • Add amaranth leaves and shoots to pot; boil 5–8 minutes, until leaves are a dark green color and shoots are noticeably tender. Remove from pot and place in colander; run under cold water and set aside to drain 15 minutes.

  • Serve with a sprinkling of dried Greek oregano and salt and pepper and drizzle with olive oil and wine vinegar. It is also good served with a dollop of scorthalia over the top.

PER SERVING Calories: 23 | Fat: 2g | Sodium: 3mg | Carbohydrates: 0.5g | Fiber: 0g | Protein: 0g

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