This Creamy Greek Summer Salad makes for a delectably simple side dish, filled with fresh ingredients, that is great for summer parties!
[wprm-recipe-jump]
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
This Creamy Greek Summer Salad makes for a delectably simple side dish, filled with fresh ingredients, that is great for summer parties!
Ingredients
- 2 Cups Cucumbers, Shredded or Spiralized (noodles)
- 3/4 Cup Red Onion, Cut into Slivers or Spiralized (shaved)
- 3/4 Cup Tomato, Chopped
- 1/2 Cup Radish, Thinly Sliced or Spiralized (shaved)
- 1/2 Cup Artichoke Hearts, Sliced Smaller, non-marinated
- 1 Cup Raw Cashews, Soaked for 2+ Hours
- 2/3 Cup Water
- 3 Tbsp . Lemon Juice
- 1 Clove Fresh Garlic
- 1/4 tsp . Dried Dill
- Salt & Pepper to Taste
Instructions
- Place the cucumber, red onion, tomato, radish and artichoke hearts into a large bowl and toss them together.
- In a blender, puree the cashews, water, lemon juice, garlic, and dill until completely smooth.
- Pour the creamy mixture over the veggies, and season with salt and pepper to taste. Refrigerate for 20 minutes or until chilled, serve.
Nutrition Information:
Yield: 4Serving Size: 1 gramsAmount Per Serving:Unsaturated Fat: 0g
With fresh ingredients like this, I just had to call it a creamy greek 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.
![Vegan Spicy Udon Noodle Soup [The Friendly Vegan Cookbook]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_300,h_300/https://veganyackattack.com/wp-content/uploads/2021/01/spicyudonnoodlesoup-header-500x500.jpg "Vegan Spicy Udon Noodle Soup [The Friendly Vegan Cookbook]")
oh my gosh that looks so delicious! tahini and potato salad — sign me up! i bet it would be GREAT as a wrap! sounds like lunch to me! thanks for the recipe!
Wow, such a creative way to make creamy dressing! Will be making a variation of this for sure!
Making a cream with cashews can be an awesome base for so many sauces, creams, etc. I highly recommend it!
Yum! I love how many ways you could have this!
Wow…this looks so yummy! I can’t wait to give it a try and I love the idea of serving it in a pita! Thanks!
this sounds awesome…I love the flavor combo
Your recipes are always the yummiest. that is all 🙂
Thank you, so much! You definitely made my day. 😀
Pingback: Vegan Picnic Recipes - Vegan Potluck and Picnic Ideas The Unintentional Vegan
I have to make this! It looks really, really delicious and refreshing. Plus, you had me at falafel.
Pingback: Vegan Memorial Day Recipes! | Vegan Yack Attack
wow i am drooling. i love cashew cream! so going to make this! and what kind of mandolin is that? a spiralizer? i’ve never seen yours before!
OH MY, this is the perfect recipe for me and thanks so much for sharing it with us. I love all the flavors, textures and tastes of this. The artichokes and dill sound scrumptious. Must try this one soon, thanks Jackie 🙂
Thank you, Angela! 🙂
Pingback: Creamy Greek Salad | In the Living Well
Pingback: Spiked Orange Julius | Vegan Yack Attack
Pingback: Grilled Pineapple Salsa with Corn Chips - Vegan Yack Attack
Pingback: Vegan Labor Day Eats! - Allergy-friendly options from Vegan Yack Attack