Dairy-Free Greek Salad

Dairy-Free-Greek-Salad

A fresh salad for how to quickly turn your almond milk leftovers into feta crumbles to throw on top!

Ingredients

Dairy-Free Feta Crumbles 

1 cup of almond pulp leftover from homemade almond milk

6 tablespoons

1 lemon juiced 

1 ¾ teaspoon pink flaked salt

1 teaspoon flakes

1 teaspoon fresh rosemary

½ teaspoon cracked pepper

½ teaspoon mascabo

Horiatiki Salata (Salad)

1 long cucumber halved lengthways and sliced

500 g cherry tomatoes in half

1 red onion thinly sliced

1 cup pitted Kalamata olives in half

1 green capsicum bell pepper, thinly sliced

Pink salt and freshly ground black pepper

for drizzling

A generous pinch of dried oregano

1 batch of Almond Pulp Feta Crumbles or dairy-free feta

Instructions

To make the almond pulp feta crumbles: Blend all ingredients except for the almond pulp. Stir through the almond pulp until well combined. Reserve until needed.

To make the salad: Combine the cucumber, tomato, onion, olives, and capsicum in a large bowl. Season well with salt and pepper, drizzle over a little olive oil, and add the dried oregano. Toss together. Stir through half of the feta crumbles and scatter the rest on top.

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