Dressing
2 tablespoons of lemon juice (or 4 tablespoons of orange juice)
1 tablespoon of sumac (optional)
1 tablespoon of zaatar (optional)*
2 cloves of garlic, minced with a pinch of salt
Salt to taste
1 tablespoon of extra virgin olive oil
Salad
1 head of arugula cut into small pieces and toasted
4 tomatoes, seeded and diced
2 Japanese cucumbers, sliced into cubes
1/2 medium onion, diced
5 radishes, thinly sliced
4 leaves of lettuce, torn apart
1/2 cup of rucola, torn apart
1/2 cup (chopped) of fresh parsley
3 tablespoons of chopped fresh cilantro
Pumpkin seeds from 1 pumpkin (discard the white pith that separates the seeds, it's bitter)
Dressing
2 tablespoons of lemon juice (or 4 tablespoons of orange juice)
1 tablespoon of sumac (optional)
1 tablespoon of zaatar (optional)*
2 cloves of garlic, minced with a pinch of salt
Salt to taste
1 tablespoon of extra virgin olive oil
Salad
1 head of arugula cut into small pieces and toasted
4 tomatoes, seeded and diced
2 Japanese cucumbers, sliced into cubes
1/2 medium onion, diced
5 radishes, thinly sliced
4 leaves of lettuce, torn apart
1/2 cup of rucola, torn apart
1/2 cup (chopped) of fresh parsley
3 tablespoons of chopped fresh cilantro
Pumpkin seeds from 1 pumpkin (discard the white pith that separates the seeds, it's bitter)
Dressing
Combine the lemon juice or orange juice, sumac, zaatar, garlic, salt and olive oil
Mix the salad ingredients, except for the toasted arugula, and season with the dressing
Arrange the toasted croutons at serving time to prevent them from getting soggy and garnish with pumpkin seeds.
