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Spring Fattoush Salad

Salad with tomatoes, cucumbers, radishes and pita chips and an herb dressing
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A satisfying and colorful vegetable salad with homemade pita chips, fragrant herbs and a refreshing cashew cream dressing. 

Ingredients

Scale

For the Salad:

  • 1 cup cherry tomatoes, halved
  • 3 radishes, thinly sliced
  • 1 large English cucumber, thinly sliced
  • 1 tbsp coarsely chopped parsley
  • 1 tbsp coarsely chopped mint
  • 2 cups of romaine or mixed greens
  • 1 tsp sumac
  • 1 large, toasted whole wheat pita, crumbled
  • 6 oz vegan feta cheese (optional)·

For the Dressing:

  • 1 cup cashews
  • 2/3 cup unsweetened nut milk (I used cashew milk)
  • 4 tbsp lemon juice
  • 1 garlic clove
  • 2 tbsp olive oil
  • 2 tbsp apple cider or white wine vinegar
  • 1 tsp salt (or more to taste)
  • 1/2 tsp ground pepper
  • 1 diced scallion
  • 2 tbsp chopped mint
  • 2 tbsp chopped parsley

Instructions

  • Soak 1 cup cashews overnight or for at least 4 hours.  Drain and rinse well.
  • In a high-speed blender, mix cashews, milk, olive oil, garlic, vinegar, salt & pepper.  Blend well.
  • Then add in chopped mint, scallion and parsley and pulse until well incorporated but do not over-blend.
  • For the salad, combine all ingredients and top with dressing.  Sprinkle sumac on top.

Find it online: https://eatbeautifullyblog.com/spring-fattoush-salad/