Ingredients
The following ingredients have 4 Servings
- 2 Persian cucumbers (, washed and chopped, may also sub 1 medium English cucumber (with seeds removed))
- 4 cups chopped mixed greens (, we like to use a mix of Iceberg, green leaf lettuce and escarole. Romaine or boston lettuce work too.)
- 1 cup cherry or grape tomatoes (, cut into halves)
- 1/4 cup diced red onion
- 1/4 cup Kalamata olives (, whole or pitted and cut into halves)
- 2 tablespoon fresh chopped parsley
- 6 falafel (, our favorite recipe )
- hummus (, our favorite recipe)
- 1/4 cup tahini
- 1 garlic clove (, grated or finely minced)
- 1 lemon (, juiced)
- 1/4 teaspoon fresh dill (, finely chopped)
- 1/4 teaspoon fresh parsley (, finely chopped)
- fine sea salt and black pepper (, to taste)
- water (, as needed to thin out)
- 1 tbsp maple syrup
Instruction
- Make the vinaigrette: In a bowl or a jar, combine the ingredients for the dressing. Whisk or shake to combine. Taste and adjust seasonings / sweetener as needed and add more or less water to thin out the dressing.
- Assemble salad: To a large bowl, add a bed of greens and drizzle some dressing. Toss to coat then top the salad with tomatoes, cucumber, onions and falafel.Add toppings: Sprinkle with olives, chopped parsley and drizzle with more dressing. Season with salt and black pepper, to taste. Transfer to serving bowls: Divide into salad bowls and serve with with more dressing and hummus.
