🥘 Ingredients
- Hummus 0.38 cup
- lemon juice 1 tbsp
- extra virgin olive oil 1 tbsp
- Sea
- Little Gem lettuce 5 oz
- shredded carrots 1 cup
- thinly sliced red onion 1 handful
- Dukkah ¼ cup
📝
Leftover Dukkah? It will stay good in the pantry for 2 to 3 months. Use it in any number of grain bowls or sprinkled over roasted vegetables or creamy dips. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: Top with halved cherry tomatoes, sliced radishes, or chopped cucumber. For added protein, sprinkle some pepitas and/or hemp seeds onto the salad.
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1For the hummus dressing: Hummus , lemon juice , extra virgin olive oil , Sea salt or kosher salt and freshly cracked black pepper, Little Gem lettuce , shredded carrots , thinly sliced red onion , Dukkah .
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2NOTE: If you plan to make this salad twice this week, you can double the Hummus Dressing ingredients the first time you make this salad (save half the dressing for the second time you make it).
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3In a medium bowl, whisk together the Hummus, 1 tbsp lemon juice, and the olive oil. Whisk until smooth. Season to taste with a pinch of salt and pepper. If it’s too thick for your taste, whisk in 2 tsp of ice water.
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4Chop the lettuce (or use your hands to tear it apart).
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5In a serving bowl, combine the chopped lettuce, shredded carrots, and sliced onion. Add the Hummus Dressing and toss to coat.
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6Taste, adding an extra drizzle of olive oil and/or an extra squeeze of lemon juice as desired. Sprinkle the Dukkah on top. Season to taste with salt and pepper as needed.