This is my garden salad because I made it from vegetables from my garden. I could add crisp Persian cucumbers and more herbs, but for now this was enough.
Ingredients:
Za’atar Dressing
2 key limes, zested & juiced
rice vinegar
olive oil (polyphenol rich)
2 cloves garlic, minced
fresh basil leaves, chopped
dill, dry or fresh
za’atar seasoning (sesame seeds, ground chickpeas, sumac, oregano, cumin, coriander, mint, salt)
gochugaru or other chile flakes
dry mustard (Coleman’s)
coarse Kosher salt
fresh ground black pepper
lemon pepper
maple syrup
Salad
broccoli stems, red cabbage, & carrot slaw
avocado, diced
1-2 green onions, thinly sliced
small can black olives, sliced
1/2 can chickpeas, drained
feta & Parmesan cheese
Directions:
Mix the dressing ingredients and pour over the salad ingredients. Toss and enjoy.
I might add cottage cheese and cooked rice or noodles, but thus was a complete meal. I don’t think I have ever used the Lebanese seasoning za’atar in a salad like thus before, but I like it. I use za’atar on eggs and roast chicken, but not salad. I think you can substitute lemon zest for the lemony sumac, if you can’t find that Mediterranean spice. I really like to add “broccoli slaw” for colour and crunchy, especially since my garden lettuce was very green, but not crisp. Toasted walnuts or hazelnuts would be good, too.
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