Switching up my salads weekly is like a game to me. How can I combine my favorite toppings in different ways to make a delicious salad that I don’t mind eating all week? Usually I try to base them off salads I’ve had in a restaurant or seen on Pinterest. Last week was a Pinterest copy-cat recipe – a Mediterranean salad bowl. I added all my favorite “Mediterranean” toppings (as well as avocado…I just can’t have a salad without it…) on a big pile of greens and it was delicious! Since I topped with hummus, I don’t think it really needed dressing, but I tried to make one anyways. I used tahini, lemon juice, olive oil, a little milk, and some sriracha. Kind of random, I know. It was ok but not fantastic – so Mediterranean dressing ideas are welcome!
Also, I fully planned to make the falafels from scratch, but ran out of time. Story of my life! So the ones I used were in the frozen section at Trader Joe’s and they’re really really good. But if you make them from scratch, I’m jealous of you. Someday I will have time to do that too. 🙂
Mediterranean Veggie Bowl
Adapted from: The Minimalist Baker
- 2 cups spring mix
- 1/4 cup cucumber, diced
- Handful of cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/8 cup walnuts, chopped
- 1/8 cup sun-dried tomatoes
- 2-3 falafel patties
- 1/4 cup hummus
- Dressing (optional)
1.) Preheat oven and bake falafel (frozen or homemade).
2.) In a big bowl, add spring mix. Top with the rest of the toppings and the warm falafel. Enjoy!