TLC’s Summer Buddha Salad Bowl
Aug. 26, 2020
Ingredients
Salad
- 12 oz. baby spinach
- 4 oz. quinoa (cooked)
- 4 oz. chickpea (drained/rinsed)
- 4 oz. carrot (julienne)
- 4 oz. cucumber (diced)
- 4 oz. grape or cherry tomato (sliced)
- 2 oz. red onion (sliced)
- 4 oz. red pepper (sliced)
- 4 oz. feta cheese (crumbled)
- 4 pc hard-boiled egg (sliced)
- 3-4 falafels (baked, fried or grilled) per salad
- 10 fl. oz. cumin and lime dressing
Cumin and lime dressing
- 4 oz. vegetable oil
- 2 oz. red wine vinegar
- 2 oz. cold water
- 1 tbsp. sugar
- 1 tsp. salt
- 1 tbsp. Dijon mustard
- 1-2 garlic cloves, depending on size and taste
- ½ tsp. black pepper
- ¼ tsp. dry oregano
- ¼ tsp. dry basil
- ½ tsp. cumin
- Juice and zest of 2 limes
Method
Dressing
In a food processor or blender, puree the garlic with ¼ of the oil. Using a grater, zest the limes and squeeze out the juice directly into the food processor. Add all of the ingredients into the bowl and blend until the dressing is fully emulsified (lightly thickened without the oil and vinegar separating). Taste with a clean spoon and adjust seasoning if necessary.
Salad
Set up a clean, well-placed work station. Using a sharp knife that you are comfortable with, slice and dice all ingredients as listed above. Keep them separated on a platter or in individual bowls as you complete each task. Don’t forget to clean and compost as you go! This makes the production quick and easy with less mess to clean up afterwards. The falafels can be fried in a pan, baked in the oven, or grilled on the barbecue. Whichever way you decide, don’t sweat it — just be sure to season them with a pinch of salt after cooking.
Toss each ingredient with a small amount of the dressing. Using individual large bowls, you can then start to build and lay out the salad ingredients in small piles starting with the spinach, quinoa and chickpea. From there, it is simple to mix colours and textures. Lastly, add your cooked falafels on top of each salad for the wow factor.
