The classic Greek salad, raw vegan style! This salad is so vibrant, flavorful & fulfilling!

GREEK SALAD

Serves: 2

Ingredients

(use organic ingredients where possible)

• 1 cos (romaine) lettuce, chopped
• 1-2 lebanese cucumbers
• 2 large tomatoes
• ½ cup kalamata olives
• Fresh or dried oregano
• Freshly ground black pepper
• Salt to taste
• Red wine vinegar or apple cider vinegar
• Extra virgin olive oil
• Almond feta

Directions

1. Combine all ingredients except the almond feta in a large salad bowl.
2. Dress with the oil, vinegar, salt & pepper.
3. Add the almond feta on top just before serving.

ALMOND FETA

Makes: one large cheese ball

Ingredients

(use organic ingredients where possible)

• 1 cup soaked raw almonds (soak in water in the fridge for around 24 hours)
• ⅓ cup freshly squeezed lemon juice
• 3 tbsp extra virgin olive oil
• 1 clove garlic, crushed
• 1 tsp celtic salt
• 1 probiotic capsule (optional)
• ⅓ cup cold filtered water

Directions

1. Discard the soaking water and peel the skin off the almonds (optional), then place them into the blender.
2. Blend all of the ingredients until it has a creamy consistency.
3. Remove the mixture from the blender and place the cheese in a nut bag or cheesecloth and squeeze out any excess liquid.
4. Twist around the cheese, forming into an orange-sized ball and squeezing to help extract moisture. Secure with a rubber band or kitchen twine.
5. Put it in the refrigerator to set for about 12 hours.

Notes*

• After the Almond Feta cheese has set, you can serve as is or if you would like it to be firmer, remove the cheese from the cloth or nut bag and shape into a disc. Dehydrate at 115° F (44° C) for 1 - 2 hours. When cool, refrigerate in an airtight container.