Salad: Greek Salad and Crumbled “Feta”

About the Recipe:

This salad is tasty and a celebration for all your senses!

Items Needed:

Mixing bowls

Measuring cups

Sprouting jar

Zester

Food processor

Spatula

Ingredients

Crumbled “Feta”

¼-cup raw macadamia nuts

2-tablespoons pine nuts

½ lemon, juiced

1-teaspoon lemon zest

1-tablespoon apple cider vinegar

1-teaspoon organic extra-virgin olive oil

1-tablespoon nutritional yeast

Pinch dried garlic

Pinch sea salt

Salad

Spinach (or favorite salad mix)

¼-cup Olive oil

¼-cup Balsamic Vinegar

½ red onion

2 Japanese cucumbers

Kalamata Olives

Capers

2 Red Bell Peppers

Directions

To make the “feta”: Soak macadamia nuts in fresh water for 10-20 minutes.  Drain off water, rinse and blot nuts dry with a clean towel. 

 

In a food processor, chop macadamia nuts and pine nuts into a fine meal.   

Add lemon juice and zest, apple cider vinegar, and olive oil, and pulse until well mixed. 

 It may be necessary to scrape the walls of the food processor with a rubber spatula for a smooth consistency.  Add nutritional yeast, garlic, and sea salt, and pulse until crumbly.

 Set covered in fridge until serving time. 

To make the salad: Sliver onions and chop cucumbers, place in mixing bowl.  Add olive oil and balsamic vinegar.  Let marinate covered for 10-20 minutes. 

Once finished, lay a bed of spinach on your plate, spoon the onion cucumber mixture on.  Add olives, capers, bell peppers, then top with “feta”.  Season your own plate with fresh black pepper to taste.

Adapted from Renée Loux Underkoffler’s book “Living Cuisine: The Art and Spirit of Raw Foods”, Recipe: Field Mix with Raspberries and Crumbled “Feta” (Page 289)