Serves up to 10 (depends on if a side or a ‘main’), but makes a lot!
Keeps for 2 days if stored in the fridge in an airtight container.
Ingredients:
Dressing:
75ml apple cyder vinegar
Juice of 1 lime (about 1tbsp)
1 tsp soy sauce (or tamari if gluten free)
1 tsp maple syrup
4 Tbsp extra virgin olive oil
1 Tbsp white sugar
Salad:
2 large cucumbers, quartered and sliced
1 head romaine lettuce, julienned
½ bunch coriander, fined chopped
½ tsp sea salt
1 Tbsp Zaatar (optional)
41g pistachios, chopped small
32g toasted sunflower seeds
Method:
Make the dressing: in a small bowl combine the vinegar, lime juice, soy sauce, maple syrup, olive oil, and white sugar. Whisk until emulsified.
In a large bowl, place diced cucumbers, julienned lettuce, & coriander mixing well with a wooden spoon to combine.
Sprinkle the sea salt & zaatar on top and mix again.
Whisk and then pour the dressing over top and again mix with a wooden spoon to combine.
Add the pistachios and sunflower seeds and give a final mix so all ingredients are evenly distributed.
Serve with any protein of choice (we went for a lemon roasted chicken! YUM!).