Who else is living their best spring/summer life right now?!
My goal this summer is to liven up everything with all of the flavors. Starting with a whole lotta middle eastern flavors: Parsley! Mint! Lemon! Pomegranate! Oh me! Oh my!
I’ve been known to be a traditionalist at heart, and sometimes the most basic summer recipes hit the spot. This isn’t basic, or traditional in my book, but it definitely hits the spot, is full of flavor, and it IS as easy as those standard recipes. Easy peasy lemon squeezy for the lazy summer nights or Sunday afternoons. Hello, hi, picnic under the shade. Outdoor movie and dinner in the park. Backyard BBQ. You guys, this salad has endless possibilities.
Can we look closer for a minute?
We already talked a little about the parsley and mint combo. Fresh herbs? How do you feel about them? If it’s anything less than true love, then we may have to part ways. JUST KIDDING! If it’s anything less than true love, then please stick with me. Please give them a shot. And if you’re worried about
wasting spending money and then not using them all – I HAVE MORE RECIPES FOR YOU TO USE THEM IN! Sorry, not shouting, just very passionate about the use of fresh herbs in our lives.
Back to this Vibrant Middle Eastern Salad and its fresh herbs. The parsley and mint add a crazy amount of fresh flavor! Then there’s the crunchy, delicate nuttiness from the pistachios. The chewy, slight sweetness from the golden raisins. The refreshing coolness of the cucumbers. The sweet, tanginess of the pomegranates.
I know pomegranates are generally a winter fruit (yes – this recipe was supposed to be brought to you much earlier…oops! ;)) but in the controversial way that grocery stores work, we’re able to still get them around here. If you’re not able to find them, I’d go with blueberries as a substitute, because they’re just so darn yummy, too!
Last but not least: roasted lemons. Have you tried them before? Maybe in this Blueberry Kale Salad? After spending some time in the oven, lemon slices caramelize and become slightly sweet with a kick of tartness. If you’re not feeling the sourness of the lemons, you can leave them out. Let those tastebuds decide!
But try them, you won’t regret it. Let’s go on and live out the rest of this week VIBRANTLY! 😉
Get the Recipe Vibrant Middle Eastern Salad
- Pre-heat oven to 425°F. Arrange lemon slices in a thin layer on a large parchment-lined baking sheet. Lightly drizzle with oil (olive or vegetable). Bake for 13-15 minutes, flipping halfway through, until golden, soft, and caramelized. Set aside to cool.
- Meanwhile, whisk together lemon juice, olive oil, garlic, and pepper. Toss lettuce, mint, parsley, raisins, pomegranate, pistachios, cucumber, roasted lemons, and dressing. Serve immediately if dressed, or keep dressing separate until ready to serve.
By the Way…
This recipe is part of our collection of green salad recipes. Check it out!