Hey guys, Yes I'm blogging about another delicious salad this evening. I posted this pic a few days ago on my Instagram of a Middle Eastern inspired dinner and an old friend asked for the recipe. While I can't give out an exact recipe but i'll let you know what I did to make this yummy meal so you can create your own version of this super satisfying Fattouch salad.
INGREDIENTS:
mixed baby greens (kale, chard, spinach, pea sprouts etc...)
green beans (cooked - I used that were simply sauteed with some shallots & garlic)
cherry tomatoes
mushrooms (raw and thinly sliced)
feta cheese
calipo tuna (packed in olive oil)
sweet onion (thinly sliced)
pita chips (with za'atar and thyme)
fresh mint leaves (rough chopped)
minced raw garlic (one clove)
lemon juice (1/2 lemon)
dried oregano (pinch)
pinch of Himalayan sea salt & black pepper
splash of red wine vinegar
FOR THE PITA CHIPS: Pre heat oven to 350.
Cut whole wheat pita into triangular strips, drizzle with grape seed oil (or whatever oil you like), add a pinch of sumac, za'atar, dried thyme, salt & pepper. Massage the spice and oil mixture in so that the majority of the pitas are well seasoned. Bake for 5 -10 mins until all the pita chips are well toasted. You will have to check on them and agitate the pan every few minutes so that they toast evenly.
I promise I'm going to try and post more fresh and easy recipes like this over the summer. I know I've been dragging ass in the posting department. Chow for now yall.
I know it's been a while since I last wrote a post. I'm sorry lovies but, I've been really focusing my energy on family, cooking and getting fit. This healthy recipe is simple, delicious and will leaving you feeling full and energized. It makes an excellent lunch or light dinner with minimal effort. I can not take any of the credit for this tasty dish as it's my amazing partners creation. This is his all time favorite salad and he admits to having pretty much lived off of it before we met. Of course his version was using a pre made salad dressing from a bottle, which will just not do for this tomato snobs pallet. My version uses a simple balsamic & olive oil vinaigrette with a hint of raw minced garlic, which you can just toss in with the rest of the ingredients.
For the best tasting salad lightly blanch your broccoli (about one minute in boiling water then straight into a cold ice bath). Thinly slice your onions and put them in a bowl of cold water or vinegar until you are ready to toss everything together. This takes that pungent raw bite out of the onion that some people can find offensive, just be sure to rinse them before adding to the salad. I would recommend 1 large can of tuna or 2 small cans of Calipo (my favorite) per head of broccoli, 4 or 5 medium size mushrooms, 1/2 a small red onion and a few tbs of low fat feta cheese, 1 small clove of garlic, balsamic vinegar, good olive oil, salt and pepper to your taste. Please use the photo about as your guide for chopping and slicing.
Eric's broccoli salad has under 200 calories per serving, 10g of healthy fat, 14g lean protein and a ton of vitamin C and fiber. Serve this salad with fresh baguette and room temperature butter if you've got company, or some gluten free bread if you're being healthy like us ;)
