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Grecian Salad

Paleolithic Raw Food Recipe

This Grecian Salad recipe uses some out of the ordinary ingredients, but tastes deliciously out of the ordinary as a result.

Nama Shoyu in Grecian Salad


3 Roma tomatoes
1-1/2 cups cauliflower florets (no stems)
1/4 cup olive oil
1 tablespoon dried dill weed
1 tablespoon Nama Shoyu 10 oz.
1/2 small lemon, juiced
1/2 large orange, juiced
1/4 teaspoon garlic powder
3 dashes of cayenne pepper
1 head of green leaf lettuce

Recipe Directions

*Nama Shoyu is raw unpasteurized soy sauce.

Dice tomatoes and crumble cauliflower to the same size. Mix together with olive oil to coat. Add dill weed, mix well. Add nama shoyu, mix well. Add lemon juice, mix well. Repeat with the remaining ingredients. Set aside.

Stack lettuce leaves and roll the long way. Next, cut the leaves creating long thin strands of lettuce. Separate. Place in a shallow plate and spoon mixture into the center. The excess liquid will cover the bottom of the plate and flavor the rest of the lettuce

Recipe Note

Use homemade garlic powder by drying fresh minced garlic at room temperature for a week and then powder it in a mortar.

Nutrition Information

Recipe makes 1 to 2 servings.

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