Fattoush Salad Recipe With Smoked Salmon – CLICK 👉🏻
If you’re on the hunt for easy and healthy salads to add to your healthy meal prep, you’ll love today’s episode of the Desi~licious Den: Dietitian on Demand. Shahzadi shows you how to make her version of Fattoush – using smoked salmon. A favourite menu item at Lebanese restaurants, this Fattoush Salad screams fresh and is layered with flavour and texture. It’s made with wholesome, colourful ingredients that pack a nutritional punch: leafy greens, veggies, salmon, fresh herbs and crispy pita bread – all doused in a zesty lemon-sumac dressing. It’s low carb, easy to pack for lunch and absolutely delicious! It’s low carb and perfect if you’re strapped for time and looking for quick and easy salad ideas.
📌Learn how to make Fattoush salad and get the step-by-step recipe:
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HOW TO MAKE TRADITIONAL FATTOUSH SALAD – WITH SMOKED SALMON
✅INGREDIENTS
LEBANESE FATTOUSH SALAD
• 1 wholewheat pita, large
• 1 tsp olive oil, extra virgin
• 1 Romaine lettuce large head, washed, dried and chopped
• 2 tomatoes medium, washed, cut into chunky pieces
• ½ red onion, thinly sliced
• 1 cup parsley fresh parsley, washed, finely chopped
• ½ cup mint fresh mint, washed, finely chopped
• 300 g smoked salmon, sustainable
FATTOUSH SALAD DRESSING RECIPE
• ⅓ cup olive oil, extra virgin
• 1½ tbsp lemon juice, fresh
• 3½ tsp sumac powder
• 2 garlic garlic cloves, extra-large, crushed
• 1 tsp sea salt
• 1 tsp black pepper
✅INSTRUCTIONS
⓵ Make the nut-date base in a food processor with almonds, pecans and Medjool dates.
⓶ Prepare a 9-inch springform pan by oiling the base and side with a brush and lining with parchment paper.
⓷ Using your hands, press the nut-date mixture into the pan. Spread the base evenly around the pan. Come up the sides ever so slightly—place in the freezer.
⓸ Now make the vegan cheesecake filling in a large heavy-duty high-speed blender. Blend the soaked cashews, coconut cream, frozen blueberries and maple syrup until smooth.
⓹ Pour the smooth blueberry cheesecake filling over the base and spread it evenly Freeze for three hours. Decorate with fresh blueberries and blackberries (optional)
⓺ After three hours of freezing, the blueberry cheesecake will be nice and firm. You’ll want to let it thaw for 15-20 minutes before removing it from the pan and serving – it’s easier to slice that way and will be creamy and velvety.
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