Greek Salad
By now you know how much I proclaim the magic of green foods in keeping you vibrant, energetic, and strong. You’ve probably heard me say that we should eat like the chimps.
The cucumber may seem like the least exciting member of the ingredients here, but cukes provide flavonoids, lignans, and other phytonutrients that may provide both anti-inflammatory as well as cardiovascular benefits.
Ingredients:
- Baby arugula
- Baby spinach
- Baby kale
- Handful of chopped tomatoes
- Handful of cucumbers
- Handful of parsley
- Olives, chopped (organic and processed with water)
- Handful of ricotta nut cheese (could mix cheeses and add some regular cashew, almond, dill, black pepper, etc.)
Directions:
- Put all ingredients in a medium-to-large sized bowl, and toss to thoroughly combine.
- Typically, this salad is dressed with olive oil and vinegar or olive oil and lemon juice.
Enjoy!
We’ve been using the nut cheeses from Kite Hill and Treeline lately, but feel free to experiment with what you can find. Or, even better, you can make your own nut cheeses. I have a Raw Food University course that will teach you to make your own nut cheeses, plus other dairy substitutes.
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