Description
This Easy Raw Vegan Greek Salad is a fresh, satisfying dish packed with crunchy romaine, creamy avocado, and a flavorful homemade cashew feta. It’s oil-free, loaded with healthy fats from cashews, avocado, and olives, and perfect for a quick, nutritious meal that’s rich in texture and raw goodness.
Ingredients
Scale
Salad Ingredients
- 1½ heads of romaine hearts, chopped
- ¼ cucumber, sliced into rounds
- 1–2 avocados, pitted and chopped
- ½ cup cherry tomatoes, halved
- 1 stalk of celery, chopped
- 1 tablespoon onion, sliced (optional)
- ½ bell pepper, seeded and sliced
- 1 tablespoon capers
- 4 tablespoons cashew ricotta (see below)
- Salt and black pepper to taste
- 1 tablespoon fresh dill, stemmed and roughly chopped
- Lemon juice (optional)
- Optional garnishes: chili flakes, hemp seeds, olives, jalapeños
Cashew Feta
- 2 cups cashews, soaked overnight and rinsed
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste
- Water as needed
Instructions
- Prepare Cashew Feta: Rinse the soaked cashews thoroughly and discard the soaking water. Place the cashews in a food processor along with the apple cider vinegar. Blend until creamy, adding small amounts of water as needed to achieve a feta-like texture. Season with salt and pepper to taste. Transfer the mixture to a container and stir in a little more water, gradually, until it reaches a chunky, cottage cheese-like consistency. Set aside until ready to use.
- Assemble the Salad: In a large mixing bowl, combine the chopped romaine hearts, sliced cucumber, chopped avocado, halved cherry tomatoes, chopped celery, sliced onion (if using), sliced bell pepper, and capers. Toss the ingredients together until well mixed.
- Add Cashew Feta and Season: Gently incorporate the 4 tablespoons of cashew ricotta into the salad, tossing carefully to maintain chunks. Taste the salad and adjust the seasoning with salt and freshly ground black pepper. Add lemon juice if desired for brightness.
- Garnish and Serve: Sprinkle the salad with fresh dill and any optional garnishes such as chili flakes, hemp seeds, olives, or jalapeños according to your preference. Serve immediately for the freshest texture.
Notes
- The cashews must be soaked overnight to achieve the soft texture necessary for the feta cheese.
- If you prefer a firmer cashew feta, use less water when processing.
- The salad is best enjoyed fresh but can be refrigerated for up to one day.
- Optional ingredients like onion, lemon juice, and garnishes can be adjusted to taste.
- This salad is oil-free and raw, making it an excellent choice for raw vegan diets.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Appetiser
- Method: Blending
- Cuisine: Raw Vegan
Keywords: Raw Vegan Greek Salad, Cashew Feta, Vegan Greek Salad, Oil-Free Salad, Healthy Vegan Recipe, Raw Food Recipe, Easy Vegan Salad, Gluten Free, Vegan Appetizer
