No-Toush Salad
My version of the indian fattoush salad. I don't like mint so it doesn't have any. It is crunchy and yummy and not really indian after I changed it, but it should keep you from having much of a bottom if you ate it, so that's why I call it "No-Toush" salad as opposed to "Fat-Toush" salad.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 1/2 tablespoons lemon juice
- 1/2 cup green onion chopped
- 12 ounces tomatoes cut into 3/4 inch cunks
- 10 ounces cucumber sliced into 1/3 inch slices
- 1 cup arugala coursly choped
- 1 cup jicama cut into match sticks
- 1/2 tablespoon garlic mashed
- 10 tablespoons extra virgin olive oil
- 3 each pita bread
- Carbohydrate 14.7395510531895 g
- Cholesterol 0 mg
- Fat 11.1215722181341 g
- Fiber 2.52170962716422 g
- Protein 2.43906435735526 g
- Saturated Fat 1.54869093885629 g
- Serving Size 1 1 Serving (162g)
- Sodium 81.3323739173436 mg
- Sugar 12.2178414260253 g
- Trans Fat 0.406332160671251 g
- Calories 163 calories
Preheat oven to 375. Cut the pita bread in half to open them up. Brush on 4 tablespoons of olive oil on the inside side of the pita, season with a 1/2 teaspoon of salt and a 1/2 teaspoon of pepper. Stick them in the oven on a rack for 10 to 14 minutes (until dry and crunchy). Put the garlic and 1/2 a teaspoon of salt and pepper in the lemon juice. Mix up the tomatoes, cucumbers, green onions, jicama, arugula, and pita broken into bite size pieces. Put the garlicy lemon juice over the mixture, add 6 tablespoons of olive oil over the salad. Toss and eat!
