If I'm cooking up shawarma or kofta, but don't feel like doing more complicated side dishes, it's nice to host be able to throw it into a complementary greens-based salad to make it a meal. This low-carb Middle Eastern green salad is perfect for that purpose, but it can still be used a side salad for a BBQ too.
Vegan Keto Middle Eastern Green Salad Recipe
Dressing Ingredients:
- 2 tablespoons lemon juice, freshly squeezed
- ½ tablespoon red wine vinegar
- 1 large clove garlic, grated/crushed
- 2 tablespoons extra virgin olive oil
- 1½ tablespoons za’atar seasoning
Salad Ingredients:
- 4 cups romaine lettuce (or other salad greens), chopped
- ½ cup tomato, chopped
- ¼ cup red onion, thinly sliced
- ½ cup pickled turnips, chopped
- ½ cup yellow bell pepper, chopped
- ½ cup English cucumber, chopped
- 8 kalamata olives, pitted and sliced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ¼ cup crumbled feta (*Optional if not vegan.)
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper, to taste
(*Makes enough for 2 dinner salads, or 4 side salads.)
Directions:
Combine lemon juice, red wine vinegar, garlic, olive oil and za’atar seasoning in a pyrex measuring cup or small bowl. Set aside.
Add all your salad ingredients of choice in a large bowl. Pour your salad dressing over all.
Using salad tongs or clean hands, gently toss the salad together. Sprinkle with salt and pepper to taste. Add cooked shawarma or kofta meat to make it a complete meal if desired, or serve as a side salad.
Did you make this vegan keto Middle Eastern green salad recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
