In Eastern Mediterranean life, salads are often much more than a side dish; they’re a way of savoring the season’s bounty. The emphasis on seasonal and local ingredients reflects a deep respect for nature’s abundance. Going to farmer’s markets or specialty stores, I get lost in nature’s colors. I often bring them home without any recipe in mind. Once washed and ready to prepare, I go to my Global knives and therapeutic rhythm begins. Each intentional precise slice and chop begins while I get lost in it’s colorful beauty. Crafting a salad that is as much about the process as it is about the final creation.
Ingredients
- 4 cups romaine or butter lettuce, chopped
- 1 ripe avocado, diced
- 1 cup red cabbage, thinly sliced
- 1 cup colorful bell peppers (red, yellow, orange), chopped
- 1 cup chickpeas, rinsed and drained
- 1 cup black beans, rinsed and drained
- 1/2 small red onion, thinly sliced (in ice water for 15 minutes)
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 /4 cup roasted sliced almond or your favorite crunch
Dressing:
- 1/4 cup extra-virgin olive oil
- Juice of 1 lemon
- 1 TBS sumac
- Salt to taste
- Optional: a pinch of crushed red pepper flakes for a hint of heat
Instructions
- In a large mixing bowl, add the chopped lettuce, avocado, red cabbage, bell peppers, chickpeas, black beans, red onion, dill, and mint.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, until well combined. Taste and adjust seasoning if needed.
- Combine and Serve: Pour the dressing over the salad and gently toss to coat all ingredients and sprinkle with roasted almonds. Serve immediately, garnishing with extra fresh mint or dill if desired.
