1/1 Photo of Middle Eastern Salad
I adapted this recipe given to me by a Lebanese friend. The amounts shown are only suggestions - adjust them to suit your taste. I did not include lettuce or mixed greens in the ingredient list - sometimes I make the salad with them and sometimes without them. When I don't have fresh mint leaves, I tear open a teabag (of organic peppermint tea) and use part of the contents. Re the sumac: it is a characteristic spice but is sour, so start with a small amount to see if you like it.
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- 4 tomatoes, diced
- 1 hothouse cucumber, peeled and diced
- 2 avocados, peeled and diced
- sweet bell pepper, cut into small strips (red, green, etc.)
- scallions (green onions) or red onion, chopped
- 3 fresh mint leaves, chopped
- 3 tablespoons cold-pressed olive oil or 3 tablespoons flax seed oil
- 1/2 lemon, juice of
- salt & freshly ground black pepper
- 1/4 teaspoon ground sumac
- 1/8 teaspoon dried thyme
- 1 teaspoon toasted sesame seeds
- 1Place the vegetables into a salad bowl.
- 2Add oil, lemon juice, seasonings, and toss gently.
- 3Throw in a handful of raw or toasted sunflower seeds, if desired (optional).
- 4Adjust seasoning to taste.
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Nutritional Facts for Middle Eastern Salad
Serving Size: 1 (316 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 389.4
- Calories from Fat 309
- Total Fat 34.3 g
- Saturated Fat 4.9 g
- Cholesterol 0.0 mg
- Sodium 20.1 mg
- Total Carbohydrate 22.6 g
- Dietary Fiber 11.7 g
- Sugars 7.0 g
- Protein 5.0 g
The following items or measurements are not included: