Better Than Greek Salad
Servings
4 – 6
Cook Time
10 minutes
Servings
4 – 6
Cook Time
10 minutes
Ingredients
Ingredients
  • 1cup cherry tomatoes, halved(175g)
  • 1 cucumber
  • 1small red onion, finely sliced
  • 12 pitted black olives
  • 100g cashew cheese or 150g feta if you’re not dairy free(I like New Roots)
  • 1 avocado, cubed
  • 1tbsp fresh oregano leaves
  • 2tbsp fresh mint, finely chopped
Dressing
  • 3tbsp extra virgin olive oil
  • 1tsp dried oregano
  • 1/2tsp red wine vinegar
  • 1/2tsp lemon juice
  • Pinch of Pink Himalayan or sea salt
  • Good pinchof cracked black pepper
Instructions
  1. Chop the cucumber in half lengthways and remove the seeds with a spoon. Slice the cucumber.
  2. Add the cucumber, tomatoes, onion, olives, avocado, fresh oregano leaves, mint and nut cheese or feta to a mixing bowl.
  3. Mix all the dressing ingredients together in a small bowl.
  4. Add the dressing to the Vegan Better Than Greek Salad and mix well.
  5. Chill in the fridge before serving.