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recipe image Green Salad
Everyday cooking

Green Salad

Fancy a light lunch or dinner? Give this green salad a try! Fresh, homemade and delicious made with Violife Greek White.

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  • PreptimePrep time10 minutes
  • DifficultyDifficultyEasy
  • ServingsServings10 portions
Lunch
Dinner
Side
Salad
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  • 1 pack Violife Greek White
  • 2 cucumbers, ribbonned
  • 100 g tricolore cherry tomatoes
  • 100 g fresh kale leaves, chopped
  • 3 tsp pitted olives
  • 2 green onions, sliced
  • 2 tsp fresh oregano leaves
  • Fresh mint leaves
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • ½ tsp cracked pink peppercorns, to taste
  • Salt, to taste
  1. Chop kale into small pieces. In a big mixing bowl, add cucumber, cherry tomatoes, kale, olives, onions, oregano, and mint leaves.
  2. Chop Violife Greek White into squares of 1cm and add to the salad. In a jar add olive oil and balsamic vinegar and shake well. Drizzle over the salad and sprinkle with pink pepper and salt.
Violife plant based

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