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.

Course Salad

Cuisine American

Prep Time 30

Total Time 30

Servings

Calories 363kcal

Author Monica Stevens Le

Ingredients

Salad

3 heirloom tomatoes diced
2 Roma tomatoes diced
2 green bell peppers diced
1 white onion thinly sliced
6 persian cucumbers sliced
2 tablespoons dried oregano
2 ½ tablespoons capers
1 cup kalamata olives pitted
black pepper to taste
1 block sheep's milk feta optional (omit for Whole30)

Tzatziki Dressing

1 ½ cups raw cashews soaked in boiling water for 2 hours
1 cup filtered water
2 tablespoons fresh lemon juice
1 ½ cups cucumber grated
¾ teaspoon sea salt
5 garlic cloves
3 teaspoons white vinegar
2 heaping tablespoons fresh dill chopped
sea salt to taste
black pepper to taste

Instructions

Dressing

Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 2 hours. Rinse with cold water and drain thoroughly.
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.
Add cucumber and blend until completely incorporated.
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!

Salad

Combine all of the salad ingredients together in a large bowl.
Add Whole30 tzatziki dressing, to taste. You will most likely have plenty of dressing leftover.
Serve right away and garnish with extra capers and fresh dill if desired.

Notes

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

Nutrition