Fattoush (AIP, Paleo, Vegan)

Fattoush (AIP, Paleo, Vegan)

Fresh. Summer. Salad. A trifecta of perfection. Basically #winning x3.

Hence why I was eager to recreate one of my summertime pre-paleo/AIP favourites. That intuition is a funny thing, though. Back in the day when I’d order the Fattoush salad from a local Mediterranean bistro, I’d pick out the tomatoes and peppers, slide them onto my fellah’s plate, and then proceed to nom on the citrusy, crunchy bites of what was left of my Fattoush, also known as the Lebanese Summer Salad.

Oy to the vey. Little did I know the damage I was doing by still ingesting gluten from the toasted pita, not to mention all the nasty (for me, anyway) nightshadey contamination from the picked-out-and-scraped-off tomatoes and peppers. Alas, livin’ and learnin’ – ‘tis what we all do, right?

Fattoush PAnyway, this nightshade-free and gluten-free version of Fattoush is, simply put, lip-smacking and stands up to the traditional version. The slight bite of the radish makes a nice sub for the tomato. And, my favourite thing about this dish is the little bits of “Buttery” Baked Pita Crisps. So have your toasted pita and eat it too. Oh, happy day!

This dish will hold up well for several days in the fridge; however, once the crumbled bits of Pita Crisps are added, it is best eaten immediately.

Happy nomming on this fab fattoush, my friends.

5.0 from 1 reviews
Fattoush (AIP, Paleo, Vegan)
 
Prep time
Total time
 
Author:
Recipe type: Salad/Side
Serves: 4
Ingredients
  • For the salad:
  • 1 to 1.5 c radish, diced
  • 1 c cucumber, diced
  • 1 c parsley, chopped fine
  • ¼ c green onion, chopped fine
  • ¼ c fresh mint, chopped fine
  • 6-8 "Buttery" Baked Pita Crisps (on the blog), crumbled
  • For the dressing:
  • Juice of half a lemon
  • 2 tbsp. EVOO
  • ¼ tsp granulated garlic
  • ½ tsp sea salt
Instructions
  1. Chop the radish, cucumber, parsley, green onion, and fresh mint. Mix together in a medium bowl and set aside.
  2. Combine the dressing ingredients (fresh lemon juice, EVOO, granulated garlic, and sea salt) and mix well. Add to the radish, cucumber, parsley, green onion, and fresh mint. Mix well.
  3. Crumble 6-8 of the "Buttery" Baked Pita Crisps and add to the salad. Best eaten immediately if adding the crisps. Otherwise the salad keeps well in the fridge for several days.
 

 

 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There is 1 comment for this article
  1. Jaime at 10:00 pm

    omg soooooooo good! I added shredded beets and carrots to replace the sweetness of the tomatos in the original version. And the pitas are amazing! Thank you!

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