I don’t know what’s better: a roast beef dinner or…
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?
Anyway, 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.
Fattoush (AIP, Paleo, Vegan)
Author: Martine Partridge
Recipe type: Salad/Side
- 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
- Chop the radish, cucumber, parsley, green onion, and fresh mint. Mix together in a medium bowl and set aside.
- 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.
- 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.