Low Sodium Whole30 Fattoush-Style Salad

Total time20 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

For the dressing

¼ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
3 tbsp fresh lemon juice (from about 2 lemons)
1 ½ tsp ground sumac
½ tsp dried mint
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the salad

1 small head romaine lettuce, chopped into 1-inch pieces (about 6 cups)
2 medium roma tomatoes, cut into ½-inch pieces
1 english cucumber, halved lengthwise and sliced into ¼-inch half-moons
6 radishes, thinly sliced
4 scallions (green tops only), thinly sliced
½ cup fresh flat-leaf parsley leaves, roughly chopped
¼ cup fresh mint leaves, roughly torn

For serving

¼ tsp ground sumac, for finishing (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, sumac, dried mint, salt, and black pepper until the dressing is uniform and slightly thickened, about 30 seconds.
2
Add the romaine, tomatoes, cucumber, radishes, scallion greens, parsley, and fresh mint to a large salad bowl.

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