A fresh, summery salad with a bonus recipe for how to quickly turn your almond milk leftovers into feta crumbles to throw on top!
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Dairy-Free Feta Crumbles (or use store-bought)
1cupof almond pulpleftover from making almond milk
1lemonjuiced and zested
1 ¾teaspoonsmoked salt or flaked salt
Horiatiki Salata (Salad)
1long cucumberhalved lengthways and sliced
1red onionthinly sliced
1cuppitted Kalamata oliveshalved
1green capsicumbell pepper, thinly sliced
sea salt and freshly ground black pepper
olive oilfor drizzling
Hearty pinch of dried oregano
1batch of Almond Pulp Feta Crumbles or dairy free feta
To make the almond pulp feta crumbles: Blend or finely chop and whisk all ingredients except for 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.
This recipe has been republished with permission from Zacchary Bird.