0 servings
What you need
oz mixed greens, romaine, baby kale, baby spinach, etc
roma tomato, sliced
cucumber, sliced
red onion, sliced thin
radish, sliced
cup parsley, chopped
scallion, white and green ends chopped
tsp sumac, kept on the side
pita bread, kept whole until you toast it, then chop it up!
lemon, for 1/4 cup lemon juice
cup mint leaves, roughly chopped
clove garlic, roughly chopped
tbsp agave syrup
tsp dijon mustard
Instructions
0 It's ideal to keep the greens, tomato, cucumber, onion and radishes separate to avoid sogginess. You can place each chopped ingredient in separate jars or containers or use a divided container to store ingredients without them mixing. You can keep the parsley and scallions in the same container. 1 Combine all of the dressing ingredients in a food processor or blender. Blend/process well, taste and add more salt if desired. Store the dressing in its own container. 2 Before serving, toast the pita bread and then tear or slice it up. Add greens, cucumber, radish, red onion, tomato, scallions, parsley, the toasted pita and about 1/2 tsp sumac to your salad and mix together. Top with the dressing (you may need to give it a shake) and any cooked proteins if using. Enjoy!View original recipe
