Support a healthy lifestyle with this vegan, gluten-free Greek salad! Filled with fresh and raw veggies. Topped with homemade feta cheese that's the perfect texture, flavor and aroma! It's a simple and delicious plant-based meal that will keep you filling full and satisfied!
Vegan I Gluten-Free
Time: 15 minutes
4 large handfuls of leafy greens, chopped
1 avocado, sliced
1 cucumber, half mooned
½ green pepper, diced
½ red pepper, diced
½ cup cherry tomatoes, sliced
1 small shallot, sliced
¼ cup black olives, sliced
1 tsp. dried oregano, divided
Salt & pepper to taste
½ cup vegan cashew & tofu feta
4 tbsp. olive oil
½ lemon, juiced
1 tsp. apple cider vinegar
1 clove garlic, minced
½ tsp. dried oregano
¼ tsp. dried parsley
Pinch of salt
To prepare the salad - Prepare your salad ingredients - washing and chopping your vegetables as needed.
Divide the leafy greens among 2 large serving bowls.
Evenly divide the vegetables and olives among the bowls.
Sprinkle the dried oregano over the salads.
Divide the vegan feta among the two salads.
To prepare the dressing - Add all your ingredients to a jar, cover with the lid, and shake well to combine. Taste and adjust seasoning.
To serve - Dress the salad and serve fresh. Enjoy!
To store - Best served fresh. Keep leftovers, dressing stored separately, 1 - 2 days in the fridge. Store the dressing 2 week on the counter.