Tuesday, March 13, 2012

Middle Eastern Salad with Lemon and Cumin-Scented Yogurt Dressing

My parents were in town last weekend and although they stayed with my brother this time, they came to us Sunday for lunch.  I cooked up President's Choice Blue Menu falafels, and they were a hit.  I like them because a lot of pre-made falafels have white flour added as a binder, but these ones are flour free, just chickpeas and herbs and spices!

I served up the falafels with whole wheat pita, tahini sauce, and this salad.  My parents LOVED the dressing.  It's tangy, flavourful and refreshing, yet light in fat and calories.

Middle Eastern Salad

Organic mixed greens
Half a cucumber, cut in half circle slices
Half a red onion, finely diced
1 pint cherry or grape tomatoes, halved
Optional: Half an avocado, diced

Lemon and Cumin-Scented Yogurt Dressing

2 tbls extra virgin olive oil
Juice and zest of a lemon
2 tsp honey
1/2 tsp dijon
1/2 tsp ground cumin
1/2 tsp salt
2 tbls white wine vinegar
1 cup non-fat, plain yogurt

In a medium bowl, whisk together oil, lemon juice and zest, dijon, cumin, salt, and vinegar until fully emulsified.  Whisk in yogurt.  Drizzle over salad.  Makes about 1.5 cups.  Will keep for about 2 weeks in the fridge.  You can also use it as a dressing for potato salad or roasted potatoes, or drizzled over meat, fish or grilled veggies.

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