Description
An almost traditional Lebanese Fattoush salad, made gluten-free and lectin-light. Perfect for hot, summer days.
Ingredients
FOR THE SALAD
- 2 small cucumbers, peeled and seeds removed (the soft center), sliced
- 1 medium heirloom tomato, peeled and seeds removed, cubed
- 1 small red onion, finely sliced
- 1 generous handful of purslane leaves OR romaine heart (or both)
- 4, 5 red radishes, sliced
- one small handful of chopped parsley
- about 20 mint leaves, chopped (more for garnish)
- lemon juice to taste (about one lemon)
- salt
FOR THE DRESSING
- 2 tablespoons extra virgin olive oil
- 2 tablespoons hemp seeds
- 2 tablespoons water (or more if needed to get your blender running)
- 1 garlic clove
- 1 teaspoon sumac
- juice of 1/2 lemon (or to your taste)
- 1/2 teaspoon salt
- fresh pepper
FOR THE PITA CROUTONS
- 2 easy cassava tortillas (see post for recipe link) OR any plant paradox compliant tortillas
- extra virgin olive oil
Instructions
- Prepare all the salad ingredients. Season the cucumbers and tomatoes with salt.
- Make the croutons using cassava tortillas or any gluten-free and lectin-free tortillas you have, one of the methods in the post above.
- Make the dressing by blending all the ingredients in a blender until smooth and creamy.
- Mix all the salad ingredients in a salad bowl and add a couple of tablespoons of dressing to the salad. Add half of the croutons to the salad bowl, combine and taste. Add more dressing if needed, season with salt and pepper if needed.
- Add the rest of the croutons on top of the salad, drizzle with a little more dressing and sprinkle with sumac powder and serve.