Mediterranean Veggie Bowl

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. 🙂

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Mediterranean Veggie Bowl

Adapted from: The Minimalist Baker

Ingredients:

  • 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)

Directions:

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!

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