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Arise & Shine

Greek Salad


  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 3 tbsp water
  • 1 head romaine lettuce
  • 4 tomatoes
  • ½ cup dried figs, cubed
  • 1 cucumber
  • ½ cup soaked sunflower seeds
  • 1 tablespoon of parsley
  • 1/2 teaspoon Oregano - optional
  • Dulse or kelp to taste

Greek Salad:

Slowly add olive oil to apple cider vinegar in a large bowl, whisking continually to emulsify. (If dressing tastes too tart, whisk in water a tablespoon at a time.) Season with seaweed and/or oregano. Set aside once emulsified.

Roughly chop the romaine, peel, slice and seed (if desired) the cucumber. Cut the tomatoes into wedges.

Toss together the lettuce, tomatoes, figs, sliced cucumber and dressing in large salad bowl.

Coarsely chop the sunflower seeds, remove parsley from the stems and chop. Garnish with sunflower seeds and parsley.

Drizzle with dressing.

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