Middle Eastern Chopped Salad

Name: Middle Eastern Chopped Salad
Total time: 45 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 cup chopped, toasted walnuts; 2 cups finely chopped Italian parsley (approximately 2 bunches); 3/4 cup chopped, pitted kalamata, Greek, or niçoise olives (about 1 ¼ cups with pits); 1/2 cup minced scallion (about 1 bunch); 1 cup peeled, seeded, and chopped tomato (2 large); cup extra virgin olive oil; cup fresh squeezed lemon juice; 1/2 teaspoon cumin powder; 1/2 teaspoon red chili flake; Kosher salt and coarsely ground black pepper (to taste)

Middle Eastern Chopped Salad could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. One serving contains 180 calories, 3g of protein, and 17g of fat. For $1.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

180 kcal

Calories

3 g

Protein

17 g

Fat

7 g

Carbs

Ingredients

For 8 servings

Estimated cost~€5.95 · ~€0.75/serving

Kitchen Tools

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Kochmesser

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Ninja Food Processor

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Instructions

1
Preheat the oven to 325 F.
2
Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma. Cool completely before using the nuts in the recipe.
3
Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely minced, but if you use a food processor be careful not to pure it. The parsley should form a fluffy base for the other textures.
4
Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain.
5
Combine all of the chopped ingredients. Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with salt and black pepper.