An Eastern-Mediterranean salad with romaine lettuce, tomatoes, cucumber, sweet peppers, fresh mixed herbs and crunchy pita chips tossed in a lightly seasoned lemon and olive oil dressing.
Ingredients Makes: 6 servings
2 to 3 large pita rounds, cut into 1 to 3-inch pieces
avocado oil ~or~ coconut oil for frying
dash of sea salt & black pepper
1/8 tsp cumin
2 cups romaine lettuce, chop into 1 to 2-inch pieces
1 to 2 tomatoes, chop into 1-inch pieces
1 cucumber, peeled and diced into 1/2 to 1-inch pieces
1 bell pepper, chopped into 1/2-inch pieces
3 green onions, minced
1/2 cup fresh mint leaves, separated from stems
1/4 cup fresh parsley, chopped
2 Tbsp fresh cilantro, chopped
1/4 cup extra-virgin olive oil
1/4 cup lemon juice ~or~ lime juice
2 tsp white wine vinegar or balsamic vinegar
1 tsp maple syrup
1 garlic clove, minced
couple pinches of sea salt ~or~ celery salt
couple pinches of black pepper
Heat oil in a large skillet over medium-high heat. Add pita chip seasonings which include sea salt, black pepper and cumin. Place pita pieces into the skillet and toss until evenly coated. Fry in batches until browned; then remove to cool on a clean towel.
Clean and cut up the romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley, and cilantro and then transfer to a large bowl.
In a small bowl whisk together the olive oil, lemon juice, vinegar, maple syrup, minced garlic, salt and pepper.
Gently toss salad with fried pita pieces broken into 1 to 2-inch pieces and dressing; serve immediately.
Recipe shared by: J. Marshall
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