Updated: Feb 10
We first had an herb salad several years ago at a restaurant I no longer remember the name of - but I do remember how wonderful the different texture and flavors of the herbs were when compared to regular lettuce. Adding the hummus to the salad dressing results is a delightfully creamy dressing.
2 cups romaine, chopped
1 cup curly parsley, chopped
3 scallions, tops only, chopped
(Other herb ideas: cilantro, arugula, basil)
8 grape tomatoes, halved
8 green beans, chopped
1 floret pickled cauliflower (can sub steamed cauliflower)
4 slices of pickles carrot (can sub steamed carrot)
4 oz. pan-seared salmon
For the dressing:
Juice of 1/2 a lemon
1 tsp dry dill (I like the freeze-dried kind)
1/2 tsp dry garlic
2 Tb hummus
Salt and pepper to taste
1. Whisk all of the ingredients for the dressing together and set aside
2. Place green beans in a microwaveable bowl. Cover and microwave 1 minute. Remove and cool.
4. Assemble the salad with greens first, topped with vegetables. Drizzle the salad with dressing. Top with salmon and add the rest of the dressing on top.
We like to add homemade pita chips to round out the meal!
Nutrition Facts (approx.):
Total Fat: 13.1 g
Saturated Fat: 2.1 g
Sodium: 374 mg
Total Carbohydrate: 27.6 g
Added Sugar: 0 g
Dietary Fiber: 9.2 g
Total Protein: 37.9 g
Low-carb/keto: While I was able to fit this into my keto macros, you can further reduce the net carbs by replacing the hummus with tahini. All of the vegetables add 1.5-2.5 net carbs and could be swapped out for asparagus or avocado.
Vegan/vegetarian: I've also made this salad with chickpeas instead of salmon and it was wonderful.