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Greek Salad with Creamy Cashew-Dill Dressing

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  • Author: Chef Rachel Z
  • Yield: 6 servings 1x
  • Category: Salad
  • Cuisine: Greek

Ingredients

Scale

Salad

  • 6 cups romaine lettuce, rinsed, spun, and chopped
  • 1 ripe tomato, sliced (or 1 cup grape tomatoes)
  • 1 cucumber, peeled and sliced
  • 3/4 kalamata olives, halved
  • 1/4 cup red onion, sliced

Dressing

  • ½ cup cashews, soaked in hot water for 1 hour
  • ½ cup spring or filtered water
  • 1 clove garlic
  • 2 scallions, white and light green parts
  • 1 tablespoon lemon juice
  • 1 teaspoon umeboshi vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon fresh dill
  • 1 teaspoon fresh mint
  • ½ teaspoon dried oregano
  • sea salt, to taste

Instructions

Salad

  1. Place greens onto a platter or individual salad bowls. Decorate greens with tomato slices, cucumber slices, olives, and red onion.

Dressing

  1. Drain cashews and discard soaking water.
  2. Blend cashews in blender or VitaMix with water, garlic, scallions, lemon juice, and umeboshi vinegar until smooth.
  3. With blender on low speed, add in olive oil and blend until incorporated.
  4. Add dill, mint, and oregano and blend on low for a few seconds.
  5. Add a pinch or two of sea salt, if needed, to balance flavors.
  6. Pour dressing into a bowl or creamer to serve alongside salad.

Variation

  1. Serve with goat feta or homemade tofu feta cheese on the side.

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