Leafy Greek Salad with Marinated Almonds
Prep time: 
Total time: 
Serves: 4-6
  • 1 head of Red Leaf Lettuce, washed and chopped up
  • 1 Cucumber, diced
  • 2 c Ripe Tomatoes, diced (or cherry tomatoes, halved) (leave out if nightshade-sensitive)
  • ½ Red Onion, diced
  • ½ c Kalamata Olives (pitted if you want to eat the leftovers in a wrap)
  • ½ c Almonds, soaked for 8-12 hours, drained and rinsed well
  • 1 Tbsp Oregano
  • 2 Tbsp Lemon juice (and zest)
  • 2 Tbsp Raw Apple Cider Vinegar
  • 4 Tbsp Extra Virgin Olive Oil
  • 1 tsp Mustard
  • Sea(weed) Salt (to taste)
  1. Combine the soaked almonds with the salad dressing ingredients for 30 minutes up to 24 hours (refrigerated).
  2. Toss this whole mixture with everything else, except for the lettuce.
  3. Arrange the lettuce on a platter or wide bowl.
  4. Pour the dressed veggies, almonds and excess dressing over the lettuce and serve.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/leafy-greek-salad-with-marinated-almonds/