FATTOUSH SALAD RECIPE | THE GOLDEN BALANCE
Fattoush Salad Recipe ????
2 pieces of pita bread
1 head of romaine lettuce
2 large tomatoes
4 Persian cucumbers
1 bell pepper
4 radishes
4 green onions
Bundle of mint
4 lemons
Zest of 2 lemons ( or 2 tsp sumac)
2 limes
1/4 cup olive oil
2 Tbsp pomegranate molasses (or balsamic vinegar if you can’t find)
2 tsp of salt (or to taste)
4 Quick & Delicious BULGUR SALAD JARS | Easy Recipes for MEAL PREP ????????❤️
Say goodbye to boring meals! Discover the art of meal prep with our easy and delicious bulgur jar salads. Your tastebuds (and schedule) will thank you! ⏱️????????
AVOCADO & CORN SALAD
Ingredients:
* 1 cup boiled red beans
* 1/2 cup boiled corn
* 1/2 cup fine bulgur
* 1/2 avocado
* 1/2 bunch cilantro or parsley
* 2 tablespoons sesame seeds
* 1/2 lemon
* 3 sprigs mint
* 1 teaspoon black pepper
Instructions:
* Mix 1/2 cup fine bulgur with a pinch of salt and 150 ml boiling water. Let it rest for 1-2 hours. After 1-2 hours, the bulgur will be ready to eat.
* In a bowl, add 1 cup boiled red beans, 1/2 cup boiled corn, chopped cilantro, prepared bulgur, thinly sliced avocado, mint leaves, 2 tablespoons sesame seeds, 1 pinch of black pepper, and the juice of 1/2 lemon. Mix well and store in the refrigerator.
* Before serving, drizzle the juice of half a lemon and 3 tablespoons of olive oil over the salad. Mix well. Your avocado corn salad is ready to serve.
CAESAR-LIKE SALAD
Ingredients:
* 3 lettuce leaves
* 3 cucumbers
* 2 tablespoons mayonnaise
* 1.5 cups bulgur
* 1 red bell pepper
* 1 boneless chicken thigh
* 1 teaspoon mustard
* Grated Izmir tulum cheese
* 3 tablespoons olive oil
* Juice of 1/2 lemon
Instructions:
* Mix 1/2 cup fine bulgur with a pinch of salt and 150 ml boiling water. Let it rest for 1-2 hours. After 2 hours, the bulgur will be ready to eat.
* Spread 2 tablespoons of mayonnaise at the bottom of a jar. Layer 1 teaspoon of mustard, diced cucumbers, prepared bulgur, diced red bell pepper, grilled and thinly sliced chicken thigh, and 3 lettuce leaves in the jar. Finally, sprinkle grated Izmir tulum cheese on top. Store in the refrigerator.
* Before serving, drizzle the juice of half a lemon and 3 tablespoons of olive oil over the salad. Mix well. Garnish with thyme and olive oil. Your Caesar-like salad with white cheese is ready to serve.
GRILLED EGGPLANT & MEATBALL SALAD
Ingredients:
* 10 small meatballs
* 3 tablespoons Greek yogurt
* 2 grilled eggplants
* 1/2 cup bulgur
* 2 grilled red bell peppers
* 2 pickled cucumbers
* 3 tablespoons olive oil
* Juice of 1/2 lemon
* Thyme
Instructions:
* Mix 1/2 cup bulgur with a pinch of salt and 150 ml boiling water. Let it rest for 1-2 hours. After 1-2 hours, the bulgur will be ready to eat.
* Spread 3 tablespoons of Greek yogurt at the bottom of a jar. Then, layer the diced grilled eggplants and grilled red bell peppers.
* Add the prepared bulgur, sliced pickled cucumbers, and meatballs to the jar. Close the lid.
* Store in the refrigerator. Before serving, drizzle the juice of half a lemon and 3 tablespoons of olive oil over the salad. Mix well. Garnish with thyme and olive oil. Your grilled eggplant and meatball salad is ready to serve.
TOMATO & FETA CHEESE SALAD
Ingredients:
* 7-8 cherry tomatoes
* 4 cloves of garlic, finely sliced
* 1/2 cup bulgur
* 1 bunch basil
* 1 cube feta cheese
* 1 handful of peanuts
Instructions:
* Mix 1/2 cup bulgur with a pinch of salt and 150 ml boiling water. Let it rest for 1-2 hours. After 1-2 hours, the bulgur will be ready to eat.
* Place the quartered cherry tomatoes at the bottom of a jar. Add the finely sliced garlic, prepared bulgur, basil leaves, diced feta cheese, and a handful of peanuts in layers. Store in the refrigerator.
* Before serving, drizzle the juice of half a lemon and 3 tablespoons of olive oil over the salad. Mix well. Garnish with thyme and olive oil. Your tomato and feta cheese salad is ready to serve.
Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Tabbouleh Salad With Feta Cheese Recipe
This low carb salad is a take on a traditional tabbouleh.
Using cauliflower rice in place of bulgar wheat, this recipe also uses rich and tangy sun-dried tomatoes in place of regular tomatoes for an added depth of flavor.
Topped with salty feta cheese and complemented with the crunch of sunflower seeds, this makes a great low carb vegetarian main for 2 or as a side dish to share.
Recipe source:
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Tabbouleh Salad With Feta Cheese Recipe
Ingredients
Feta Cheese
Sundried Tomatoes
Parsley
Extra Virgin Olive Oil
Scallions
Cucumbers
Sunflower Seeds
Fresh Peppermint
Cauliflower
Coriander
Dried Parsley
Dried Cilantro
Lemon Juice
Salt
Black Pepper
Instructions
1. Grate the cauliflower to form a ‘rice’ and add to a large saucepan with 1 tablespoon of water over a low/medium heat. Heat through until all the water has been absorbed.
2. Transfer to a mixing bowl and leave to cool completely.
3. While the cauliflower cools, finely dice the cucumber and slice the scallions.
4. Add the cucumber, scallions, coriander and lemon juice to the cauliflower. Season well and toss to combine.
5. Finely chop the mint and parsley and add to the mixing bowl. Pour over the olive oil and toss to combine.
6. Chop the tomatoes and add to the mixing bowl, stirring through.
7. To serve, crumble the feta over the salad and sprinkle with sunflower seeds and extra mint.
How to cook bulgur wheat | Tabbouleh-style bulgur and mixed bean salad | Vegan recipe
In this Middle Eastern-Mediterranean inspired dish, mixed beans, cashews, dried apricots and fresh veg combine to create this wholesome tabbouleh-style salad. Bulgur is very easy to prepare and makes a great alternative to rice and pasta. Serve it as a main, side dish or make ahead for a filling and healthy packed lunch. Serves: 2 - 3
Ingredients:
For the salad:
1 cup (220g) cracked bulgur wheat
2 - 3 garlic cloves, chopped
2 tbsp olive oil or vegetable oil
1 ¼ cup (325ml) vegetable stock
400g can mixed beans, drained and rinsed
200g baby plum tomatoes, quartered and cut into small pieces
2 avocados, stoned, peeled and diced
2 spring onions, thinly sliced
75g dried apricots, chopped into small pieces
60g roasted salted cashews (or unsalted), coarsely chopped
20g fresh parsley leaves, finely chopped
5g fresh mint leaves, chopped
salt and freshly ground black pepper, to taste
For the dressing:
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp agave nectar
¼ tsp (or less) chilli flakes
fine salt, to taste
Method:
1. Prepare the bulgur: the bulgur to water ratio is 1:1 ¼ . To be sure you have the correct ratio, use measuring cups or the same container to measure both the volume of bulgur and water/stock.
2. Heat oil in a medium-sized non-stick saucepan (for serving 2, use a 16cm diameter lidded pan), and swirl it to cover the bottom of the pan. When hot, reduce the heat to low, add the garlic, and fry for about half a minute. Add the bulgur, combine well and toast over a high heat, stirring all the time, for about 1 or 2 minutes. Pour over the vegetable stock and bring to a boil. Then, remove from the heat, cover with a lid and set aside for at least 20 minutes so that the bulgur can cook and absorb all the water/stock.
3. In the meantime, prepare the dressing: combine olive oil, lemon juice, agave nectar, dry chillies and a pinch of salt in a small bowl and whisk until smooth and slightly thick.
4. When the bulgur is ready, fluff it with a wooden fork and tip it in a large serving bowl. Add the beans, tomatoes and spring onions and toss to combine well. Add the avocado, apricots, cashews, parsley and mint and stir again to combine everything well. Finally, mix in the dressing, taste and adjust any seasoning as necessary. Stir once more and serve.
#vegan #bulgur #tabbouleh
Easy Greek Salad Recipe
This quick, easy, and DELICIOUS Greek salad is chock full of cucumber, tomatoes, feta, and Kalamata olives all brought together with a tangy lemon herb vinaigrette that you’re guaranteed to love! You can make it way in advance and dress before serving for a great anytime meal.
Full Recipe:
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