Middle eastern chopped salad
A refreshing Middle Eastern Chopped Salad packed with vitamins and minerals, perfect for a healthy lunch or side dish. This recipe is gluten-free, dairy-free, paleolithic, and lacto-ovo vegetarian, making it suitable for various diets. Ideal for summer picnics and barbecues.
Ingredients
walnuts
117 g
flatleaf parsley
120 g
olives
101.25 ml
green onions
50 g
tomatoes
149 g
extra virgin olive oil
216 ml
lemon juice
244 ml
cumin
0.5 tsps
dry red whole chilies
0.5 tsps
kosher salt
8 servings
Method
- Preheat the oven to 325 F.
- Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma. Cool completely before using the nuts in the recipe.
- Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely minced, but if you use a food processor be careful not to pure it. The parsley should form a fluffy base for the other textures.
- Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain.
- Combine all of the chopped ingredients. Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with salt and black pepper.
Nutrition:
Carbs
6 g
Fat
17 g
Protein
3 g
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