Saturday, December 11, 2010

Deconstructed Falafel Salad

Angela, a fellow vegetable and dessert lover (with much more talent for preparing each than I could ever hope to boast), published this salad recipe last week and I've been anxious to get to the grocery store and find all the ingredients to make it at home!

Club Med Salad
  • 3-4 cups of your favorite greens (I used organic baby Romaine)
  • 6 black olives, pitted and chopped
  • 5-6 sundried tomatoes
  • Handful of sprouts
  • ½ avocado, sliced
  • 1/4-1/2 cup carrots, shredded
  • 1/4 cup beets, shredded
  • 2-3 Tbs. Tahini Lemon Garlic Dressing (recipe follows)
  • 1-2 falafel patties (I used a boxed mix, but next time I want to try Angela's recipe for Crispy Chickpea Bites)
Directions: Place all ingredients into a bowl, drizzle on dressing, and lightly toss.

Tahini Lemon Garlic Salad Dressing
  • 1/4 cup tahini (sesame seed paste)
  • 1-2 garlic cloves
  • 1/2 cup fresh lemon juice
  • 1/4 cup nutritional yeast
  • 1/2 cup extra virgin olive oil
  • 1 tsp kosher salt
  • Fresh ground black pepper, to taste
Directions: In a food processor, process all ingredients until smooth. Makes about 1 1/2 cups (FYI don't dump all of this on one salad!)

This isn't exactly seasonal fare around here in December, but it's so good I don't care!

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