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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Place the vegetables into a salad bowl.
2. Add oil, lemon juice, seasonings, and toss gently.
3. Throw in a handful of raw or toasted sunflower seeds, if desired (optional).
4. Adjust seasoning to taste.
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