Tag Archives: greek

Creamy Greek Summer Salad

It has been kind of crazy at home lately, hence the less-than-consistent posting (sorry!), but I’ve been able to fit in a few delicious meals here and there and this one is definitely among them. The best way for my to describe this to you is that it’s the love child of tzatziki sauce and a potato-less potato salad. ;)

This refreshing, light, and yummy salad can be eaten as a side, used as a dip for crunchy pita chips or placed in a wrap (maybe with baked falafel?). It is super easy to make, even if you don’t have a spiralizer, and aside from soaking the cashews it takes hardly any time at all!

One Year Ago: Naughty Watermelon

Creamy Greek Summer Salad

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Prep time: 

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Serves: 4

A delectably simple side dish, filled with fresh ingredients, that is great for summer parties!
Ingredients
  • 2 Cups Cucumbers, Shredded or Spiralized (noodles)
  • ¾ Cup Red Onion, Cut into Slivers or Spiralized (shaved)
  • ¾ Cup Tomato, Chopped
  • ½ Cup Radish, Thinly Sliced or Spiralized (shaved)
  • ½ Cup Artichoke Hearts (non-marinated), Sliced Smaller
  • 1 Cup Raw Cashews, Soaked for 2+ Hours
  • ⅔ Cup Water
  • 3 Tbsp. Lemon Juice
  • 1 Clove Fresh Garlic
  • ¼ tsp. Dried Dill
  • Salt & Pepper to Taste
Instructions
  1. Place the cucumber, red onion, tomato, radish and artichoke hearts into a large bowl and toss them together.
  2. In a blender, puree the cashews, water, lemon juice, garlic, and dill completely.
  3. Pour the creamy mixture over the veggies, and season with salt and pepper to taste. Refrigerate for 20 minutes or until chilled, serve.

With fresh ingredients like this, I just had to call it a summer salad. The crisp cucumbers, peppery radishes, and fresh lemon juice bring this dish to life and will make the transition from spring to summer much easier.

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Greenslove: Baked Spinach Falafel with Homemade Tzatziki Sauce

I have always been a fan of trying new foods from different cultures and parts of the world, even when I was a child I was not too afraid to dabble in traditional Chinese food, all kinds of Mexican food (I do live in Southern California!), Japanese, Italian and of course Polish food that was fed to me by my grandparents. My palate didn’t really diversify until I was in college and a little after I graduated; I tried Indian food for the first time and immediately fell in love.

But, there was Mediterranean dishes that I had become enamored with, and as a whole, this food appeals to me even more now that I am vegan. With refreshing dishes like tabouleh and cucumber salads, bold use of garlic and onion, many vegetarian options, and of course, hummus, how can you go wrong?

This brings me to the first time that I tried falafel. With its crunchy, albeit fried, exterior; the warm middle, seasoned with cumin and parsley is comforting but not too heavy. Don’t get me started on the tzatziki sauce; even though the first one that I tried was from Daphne’s (a chain restaurant) I could not stop eating it. Ever since I went vegan I’ve been dreaming of recreating my own tzatziki sauce to try out, hoping that it would live up to my aged expectations.

For this recipe, I changed things up a little. I had made baked falafel before, using a recipe from Appetite for Reduction by Isa Moskowitz, so I knew some of the ingredients that would be essential to making these; otherwise I sort of went with it to see what would happen. ;) Because these are baked, and not fried, they are lower in fat but aren’t extra crispy on the outside. Also, I pulsed my falafel mixture a little too much in the processor so it was of a smoother consistency than I desired; make sure not to do that!

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