Fattoush Spring Salad by Dr. Mark Hyman
Ingredients:
Salad
- 3 small golden beets
- 3 small red beets
- 1 fennel bulb, thinly sliced
- ⅓ cup sugar snap peas, strings removed and thinly sliced
- 2 Persian cucumbers, diced into bite-sized chunks
- 2 spring onions, green and white part, thinly sliced
- ⅓ cup fresh mint leaves
- ⅓ cup fresh dill sprigs
- 3 ounces baby arugula
- 3 ounces gem lettuce, or any other preferred lettuce
- 4 ounces sheep’s milk feta cheese, crumbled
“Breadcrumbs”
- 1 tablespoon avocado oil or ghee
- 2 large garlic cloves, peeled and microplaned
- 2 tablespoons almond flour
- 1 tablespoon flax meal
- ½ teaspoon onion powder
- ½ teaspoon Himalayan salt
- 2 tablespoons lemon zest
Dressing
- 1 garlic clove, peeled and microplaned
- 1 tablespoon Dijon mustard
- ¼ teaspoon Himalayan salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons lemon juice
- ¼ cup extra virgin olive oil
Method
1. Bring a pot of water to a boil and cook the beets until tender when pricked with a fork, about 15 minutes. Drain the beets, allow them to cool slightly, and peel the skins. Trim the ends off and dice into bite-sized chunks.
2. Prepare the “breadcrumbs”: Heat the oil in a nonstick skillet over medium heat. Add the garlic and once hot, sauté for 30 seconds then add the almond flour and flax meal while stirring continuously for 2 minutes until golden brown, avoid burning. Remove from heat, add onion powder, salt, and lemon zest. Set aside to cool.
3. Prepare the dressing: Put all of the ingredients into a jar, close the lid and shake until combined.
4. Assemble the salad: Toss all of the salad ingredients together with the dressing in a large bowl until evenly coated and combined. Garnish with the “breadcrumbs” sprinkled on top and serve.
Learn more about Dr. Mark Hyman here.
