For the Dressing

  • 1 cup of Unsweetened Plain Cashewmilk Yogurt
  • 2 cloves of garlic, crushed
  • juice of ½ a lemon
  • 1 tablespoon dried mint
  • 1 teaspoon sumac
  • salt and pepper to taste

For the Salad

  • 1 cup of ripe cherry tomatoes, halved
  • 2 cucumber, peeled and diced
  • 2 green onions, thinly sliced
  • 2 radishes, sliced paper-thin with a mandolin
  • ½ a red onion, diced
  • 1 red pepper, diced
  • 1 tbsp olive oil
  • dash of apple cider vinegar
  • small handful of fresh parsley, chopped
  • small handful of fresh mint, chopped
  • 2 stale pieces of torn up pita bread, toasted, or fried off in a little olive oil


Combine all the dressing ingredients in a small bowl and set aside.

Toss all the salad ingredients together, then add the yogurt sauce, tossing to combine. Check for seasoning, then allow to sit for a few minutes before serving to allow all the flavors to mingle and for the pita to soak up the dressing.

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