Fattoush Salads With Mint Dressing
Servings: 3 meals
Ingredients
For the salad
- 16 oz mixed greens romaine, baby kale, baby spinach, etc
- 2 roma tomato sliced
- 1 cucumber sliced
- 1/2 red onion sliced thin
- 4 radishes sliced
- 1 cup parsley chopped
- 3 scallions white and green ends chopped
- 1-1/2 tsp sumac kept on the side
- 3 pita bread kept whole until you toast it, then chop it up!
For the dressing
- 1/4 cup extra virgin olive oil
- 1 lemon for 1/4 cup lemon juice
- 1/4 cup mint leaves roughly chopped
- 1 clove garlic roughly chopped
- 1 tbsp agave, maple syrup or honey
- 2 tsp dijon mustard
- salt and pepper to taste
Instructions
- It's ideal to keep the greens, tomato, cucumber, onion and radishes separate to avoid sogginess. You can place each chopped ingredient in separate jars or containers or use a divided container to store ingredients without them mixing. You can keep the parsley and scallions in the same container.
- Combine all of the dressing ingredients in a food processor or blender. Blend/process well, taste and add more salt if desired. Store the dressing in its own container.
- Before serving, toast the pita bread and then tear or slice it up. Add greens, cucumber, radish, red onion, tomato, scallions, parsley, the toasted pita and about 1/2 tsp sumac to your salad and mix together. Top with the dressing (you may need to give it a shake) and any cooked proteins if using. Enjoy!
