Med Salad Recipe
Three crispy herb falafel on a bed of fresh greens with cucumbers, cherry tomatoes, mint, cilantro, lemon-quinoa tabbouleh, and feta, tossed in a creamy avocado dressing and served with a dollop of hummus.
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Ingredients
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Soups and Salads
Method
Soups and Salads
- 1
Prepare the Quinoa
Rinse the quinoa under cold water. In a pot, combine 1 cup of water with 0.5 cups of quinoa and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let it cool.
- 2
- 3
Prepare the Salad Base
In a large bowl, combine the mixed salad greens, diced cucumber, halved cherry tomatoes, chopped mint, and chopped cilantro. Toss gently to mix.
- 4
Assemble the Salad
Once the quinoa has cooled, add it to the salad mixture. Gently toss everything together to combine.
- 5
Add Falafel and Dressing
Place the three crispy herb falafel on top of the salad. Drizzle the creamy avocado dressing over the salad and falafel.
- 6
Serve with Hummus
Spoon a dollop of hummus on the side of the salad and serve immediately.