use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Green Salad

  • Prep time10 minutes
  • Servings10 portions
greek white
vegan recipes for beginners
quick vegan recipes
recipe image Green Salad
  • 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.