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Aug 10, 2020
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Vegan Greek-Style Green Salad

Via

Serve this Greek-inspired green salad from the Wild Recipes cookbook with herbed tofu, vegan chicken, or roasted chickpeas for the ultimate summer meal. What you need:1 cucumber, halved lengthwise½ teaspoon salt½ teaspoon pepper¼ cup pitted black olives, roughly chopped3 tablespoons olive oil3 large handfuls Lamb’s lettuce1 tablespoon lemon juice½ cup vegan feta cheese1 bunch flat-leaf parsley, chopped2 scallions, chopped½ cup almonds, toasted and choppedWhat you do:Using a mandolin or sharp knife, cut each cucumber half into thin slices and season with salt and pepper.
Preheat oven to 500 degrees. Onto a baking sheet, place olives and roast in oven for 5 minutes. 
In a small bowl, whisk olive oil and lemon juice.  
In a large serving bowl, add cucumber,  lettuce, olives, feta, parsley, scallions, and almonds. Pour olive oil and lemon juice over top, and toss to combine. 
Photo credit: Sarah Arnould,

Serve this Greek-inspired green salad from the Wild Recipes cookbook with herbed tofu, vegan chicken, or roasted chickpeas for the ultimate summer meal. 

What you need:

1 cucumber, halved lengthwise
½ teaspoon salt
½ teaspoon pepper
¼ cup pitted black olives, roughly chopped
3 tablespoons olive oil
3 large handfuls Lamb’s lettuce
1 tablespoon lemon juice
½ cup vegan feta cheese
1 bunch flat-leaf parsley, chopped
2 scallions, chopped
½ cup almonds, toasted and chopped

What you do:

  1. Using a mandolin or sharp knife, cut each cucumber half into thin slices and season with salt and pepper.
  2. Preheat oven to 500 degrees. Onto a baking sheet, place olives and roast in oven for 5 minutes. 
  3. In a small bowl, whisk olive oil and lemon juice.  
  4. In a large serving bowl, add cucumber,  lettuce, olives, feta, parsley, scallions, and almonds. Pour olive oil and lemon juice over top, and toss to combine. 

Photo credit: Sarah Arnould

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