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Mediterranean Bowls


Herbed Avocado Dressing

1 avocado, halved and pitted

1/4 cup plain almond yogurt

1 cup fresh cilantro

1/2 cup fresh basil

1 jalapeño, halved and seeded

juice from 1 lemon

1 teaspoon cumin

kosher salt

Homemade "Feta"

2 cups macadamia nuts, soaked 4 hours

1 cup water

1 teaspoon probiotics

¾ teaspoon salt

2 teaspoons nutritional yeast

To Assemble

Greens of choice (I used baby spinach)

Additional veggies: sliced cucumbers, snap peas, etc.

Protein of choice: drained tuna, chicken, salmon, etc.

1 cup cooked quinoa

1 pound cooked baby potatoes

*Let's be honest, it's really about the dressing and the feta! You can make any combination of veggies, protein, and carbs work :)




Combine all dressing ingredients in a blender, blend until smooth.

“Feta Cheese”

Blend macadamias, water and probiotics in a high-speed blender until smooth.

Place mixture in a strainer lined with cheesecloth and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.

Leave to culture for 24 hours at room temperature, then stir in the salt and nutritional yeast.

Spread out on a piece of parchment paper until it is ½” thick. Cover and place in the refrigerator to firm up. When ready to serve, cut into ½” cubes.



Assemble your salad bowl by using greens as the base, and arranging veggies, protein, quinoa, and potatoes over the greens. Finish by topping with dressing and feta.

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