🟡
Medium
Ingredients
- 4 cups mixed spring greens (lettuce, arugula, watercress)
- 2 tomatoes, diced
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup radishes, sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 pita breads
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp sumac
- 1 garlic clove, minced
- to taste salt and pepper
Instructions
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1Cut pita breads into triangles and toast in a skillet over medium heat until crispy, about 3-4 minutes per side. Set aside.
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2In a large bowl, combine spring greens, tomatoes, cucumber, red onion, radishes, parsley, and mint.
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3In a small bowl, whisk together olive oil, lemon juice, sumac, minced garlic, salt, and pepper.
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4Pour dressing over vegetables and toss gently to combine.
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5Top with crispy pita chips just before serving to maintain crunchiness.
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6Divide between two plates and serve immediately.