I love having a big bowl, it satisfies my hunger and cravings while being primarily a vegetable-based meal.
Because of the high vegetable content, I like to mix in some hemp seeds. I find they complement the salad really well and add some extra natural oils, protein and essential nutrients.
Keep this salad in mind for gatherings and potlucks. A large batch is easy to put together, with only some basic chopping skills needed!
Hemp Greek Salad
- 2 medium cucumbers
- 2 bell peppers
- 3 cups cherry tomatoes or approximately 5 large tomatoes, chopped
- ½ red onion
- ¾ cup olives, whichever are your favourite
- ¾ cup feta cheese, crumbled
- ½ cup hemp seeds
- 2 tbsp red wine vinegar
- 1 tbsp mustard
- ½ tsp oregano
- ¼ tsp salt
Chop the cucumber, bell pepper and onion, if you’re using cherry tomatoes you can leave them whole if you want. Combine the vegetables in a large bowl with the rest of the ingredients, making sure to stir them together well to disperse the dressing evenly.
This recipe can be stored in the refrigerator, though some liquid will be released from the vegetables and collect at the bottom, so make sure to discard that before serving.
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