Greek Salad
A giant creamy greek salad with fresh raw ingredients to enjoy a super hydrating and flavorful raw vegan creation!
Course Salad
Cuisine Greek
- 1 head Romaine lettuce
- 1 small endive
- 1 cup chopped radicchio
- 1 long English cucumber
- 2 hothouse tomatoes
- 1 orange bell pepper
- 2 tbsp minced red onion
- 1 purple daikon radish
- 2-3 small red radishes
- 1/4 cup chopped or grated sunchoke
- 1/2 cup lentil sprouts
- 1 cup pea shoot microgreens
- 1 cup radish microgreens
- Salad Dressing for 2 people:
- 6 pitted medjool dates
- Juice of 2 lemons
- 1 tbsp apple cider vinegar
- 1 tbsp chia seeds
- 3 tbsp hemp seeds
- 1 tbsp miso paste
- 1 cup chopped cucumber
- 1 thick slice of red onion
- 3-4 cloves of garlic
- 1 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/8 tsp thyme
- 1/8 tsp rosemary
- 1/8 tsp mustard powder
- WATER (1-2 cups depending on how thick or thin you would like it_
- 1 tbsp dried oregano
- 5-8 large fresh basil leaves
Salad: Chop, mince, grate and mix all of the salad ingredients of your choice into salad bowls.
Dressing: Blend all of the ingredients EXCEPT the oregano and basil until creamy, adjusting the water as needed. Once blended, add the oregano and basil and pulse for 3 seconds
Pour over salad and enjoy!