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Mediterranean Endive Salad
Fresh cut vegetable salad, with vegan cashew feta cheese, and balsamic olive oil dressing.
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Prep Time
8
minutes
mins
Total Time
8
minutes
mins
Course
Appetizer, Main Course, Salad, Side Dish, Sides & Appetizers
Cuisine
Mediterranean, Vegan
Servings
1
Serving
Calories
540
kcal
Equipment
Chef knife
Cutting board
Mixing bowl
Mandoline slicer
Ingredients
1
Endive
Separated from the stem, divided into 2 and separated into leaves.
½
Avocado
Slices
3
Small radishes
Thinley sliced
6-7
Cherry tomatoes
Halved
200
Gram
Vegan cashew feta cheese
Cubed
15
Fresh parsley leaves
Few
Drizzles
Reduced balsamic vinegar
Optional
Salad dressing
3
Tbsp.
Olive oil
2
Tbsp.
Balsamic vinegar
½
Tsp
Sea salt
½
Tsp
Ground black pepper
1
Tsp
Dried oregano
Instructions
In a mixing bowl, whisk the dressing ingredients, olive oil, balsamic vinegar, and spices.
Cut all the vegetables as recommended or as you like.
First, put the endive leaves in the mixing bowl with the sauce, mix with the sauce, take each endive, and place nicely on the serving plate.
Repeat with the avocado, cherry tomatoes, and small radishes.
Arrange feta cubes and parsley leaves on the salad on a serving plate.
Drizzle a few dots of reduced balsamic over the salad and serve.
Keyword
Feta Cashew Salad, Gluten Free