It’s all salad all week at Casa Squeaky. We have 2 salads from Classic Vegetarian Cooking from the Middle East and North Africa by Habeeb Salloum and one AbuS conceived, UmmS executed original.
The salad on the left is Sudanese Salatat Jazar wa Zaytoon – Carrot and Olive Salad. In the middle is the Levant Salatat ‘Adas, Lentil Salad. And on the right is the Salatat AbuS. It’s a very food matters-esque salad, and I’m happy that my
constant harping overbearing nagging gentle reminders that we should eat less meat has actually found a receptive audience. While it does have shrimp, it’s a garnish rather than the main event. The body of the salad are freshly chopped vegetables, with a small amount of whole wheat pasta mixed in.
- 1/2 head romaine or other dark leaf lettuce finely chopped
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped parsley
- 1 cup carrots cut into small coins
- 1 large tomato, chopped
- 1 cup cooked whole wheat pasta
- 1/3 cup kalamata pitted olives diced
- Juice of 1 lemon
- salt and pepper to taste
- half dozen shrimp or less per serving.
Uber simple instructions. Once everything is chopped, mix together. You could add any vegetable you fancy. I’m thinking red peppers, cucumbers, jicama, red onions, garlic, zucchini, the possibilities are nearly endless. Sprinkle with lemon juice, salt and pepper to taste and serve. Put shrimp on top of each individual serving.
Other animal proteins could be substituted for shrimp. A few bites of grilled chicken, a small serving of salmon or a crumble of feta or Egyptian double cream would be good.
You could also add a few tablespoons of olive oil. Many MENA salad recipes are dressed with olive oil+lemon juice, but give it a try without and see what you think. You may not miss it.