Paleo & Whole30 Greek Salad
This Paleo and Whole30 Greek Salad is made with tons of fresh vegetables, snappy capers and olives. It’s topped off with a raw cashew based, creamy & compliant tzatziki dressing.
Servings Prep Time
6-8 30minutes
Servings Prep Time
6-8 30minutes
  • 3 heirloom tomatoesdiced
  • 2 Roma tomatoesdiced
  • 2 green bell peppersdiced
  • 1 white onionthinly sliced
  • 6 persian cucumberssliced
  • 2tablespoons dried oregano
  • 2 1/2tablespoons capers
  • 1cup kalamata olivespitted
  • black pepperto taste
  • 1block sheep’s milk fetaoptional (omit for Whole30)
Tzatziki Dressing
  • 1 1/2cups raw cashewssoaked in boiling water for 2 hours
  • 1cup filtered water
  • 2tablespoons fresh lemon juice
  • 1 1/2cups cucumbergrated
  • 3/4teaspoon sea salt
  • 5 garlic cloves
  • 3teaspoons white vinegar
  • 2heaping tablespoons fresh dillchopped
  • sea saltto taste
  • black pepperto taste
  1. Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 2 hours. Rinse with cold water and drain thoroughly.
  2. Blend all of the ingredients (except the cucumber and dill) together in a high-speed blender, scraping down the sides as necessary. You will want it to be thick and creamy throughout.
  3. Add cucumber and blend until completely incorporated.
  4. Stir in fresh dill. Taste for salt and pepper seasoning. Transfer to the refrigerator to thicken up more. If you have time to let it sit overnight, that’s best!
  1. Combine all of the salad ingredients together in a large bowl.
  2. Add Whole30 tzatziki dressing, to taste. You will most likely have plenty of dressing leftover.
  3. Serve right away and garnish with extra capers and fresh dill if desired.
Recipe Notes

Store the leftover dressing in an airtight container in the refrigerator for up to one week.