Tag: vegan
Saladu Nebbe (Senegalese Black Eyed Pea Salad)
Saladu Nebbe (Senegalese Black Eyed Pea Salad)
Saladu Nebbe is a Senegalese black eyed pea salad. This bean salad is very healthy, refreshing tasting, and easy to assemble, requiring no cooking. Toss all of the ingredients together and let marinate in the dressing for a couple hours in the refrigerator.
Ingredients
- 2 cups black eyed peas
- 5 green onions chopped
- 1 small red bell pepper seeded and diced
- 1/2 cucumber seeded and diced
- 1/2 cup parsley chopped
- 1 cup grape tomatoes cut in half
- 1 jalapeños finely diced
- 1 lime juiced
- 1/4 cup olive oil
- 1 tsp black pepper
- 1 tsp sea salt
Instructions
- Mix together the olive oil, lime juice, salt, and pepper.
- Combine the black eyed peas, red pepper, green onions, cucumber, parsley, grape tomatoes, and jalapeños.
- Toss with the dressing. Refrigerate for a couple hours before serving.
Lebanese Tabbouleh
Lebanese Tabbouleh
When you think about most of the tabbouleh you’ve eaten at a Mediterranean or Middle Eastern restaurant, you think of a heavily bulgur dominated salad with a little bit of chopped mint and parsley. Lebanese tabbouleh is quite the opposite; being an herbaceous parsley and mint salad with garlic, tomatoes, green onions, with a little bit of bulgur. This type of tabbouleh pairs great with grilled steaks; allowing the acidity of the lemon juice to cut through the richness of beef. You can also serve the tabbouleh inside romaine lettuce leaf hearts.
Ingredients
- 1/4 cup fine bulgur wheat
- 2 garlic cloves minced
- 2 lemons juiced
- 2 cups flat leaf parsley chopped
- 1/2 cup mint chopped
- 8 oz cherry or grape tomatoes finely chopped
- 5 green onions finely chopped
- salt to taste
- 1/4 cup olive oil
- romaine lettuce hearts for serving
Instructions
- Soak the bulgur in a cup of water for 20 minutes until softened. Strain the liquid through a fine mesh strainer.
- Mix the bulgur the parsley, mint, tomatoes, green onions, garlic, salt, and lemon juice. Let marinate in the refrigerator for 2 hours.
- Right before serving, toss the tabbouleh with the olive oil.
Fattoush Salad
Fattoush Salad
Fattoush is a Lebanese bread salad. The bread in question is pita bread that’s been brushed with a dressing of pomegranate molasses and sumac, then toasted in the oven. The toasted pita croutons are crumbled into a salad of romaine, cherry tomatoes, radishes, cucumbers, green onions, fresh mint, and parsley. All of this is tossed in the pomegranate dressing. This salad can be eaten as a side and is even hearty enough as a main course.
Ingredients
- 1 head romaine lettuce washed and chopped
- 1/2 pint cherry tomatoes
- 2 small Persian cucumbers thinly sliced
- 4 radishes thinly sliced
- 3 green onions chopped
- 1/2 cup fresh mint
- 1/4 cup parsley chopped
- 1 lemon juiced
- 1 large pita bread sliced in half
Dressing
- 3 tbsp pomegranate molasses
- 3 tbsp olive oil
- 1 1/2 tbsp sumac
- 1/2 tsp salt
Instructions
- Mix together the dressing ingredients.
- Turn on your oven’s broiler. Brush the top side of the split pita bread with the dressing.
- Broil for 1-2 minutes.
- In a large bowl, toss the salad ingredients together with the lemon juice.
- Drizzle the dressing over the salad and toss again.
- Crumble the toasted pita into the salad and toss.
