Description
Celebrate Mediterranean flavors of mizuna greens, fragrant sumac spice, and classic Greek salad ingredients in this super easy, delicious, vegan, gluten-free recipe for Greek Mizuna Salad with Sumac Spice Vinaigrette.
Ingredients
Scale
Mizuna Salad:
- 1 head Mizuna lettuce (Japanese mustard)
- ¼ red onion, sliced
- 1 small cucumber, halved, sliced
- 1 bell pepper (yellow, red, green, orange), coarsely chopped
- 1/2 cup olives (i.e., Kalamata)
- ½ cup sun-dried tomatoes
- 1/4 cup shelled pistachios
Sumac Spice Vinaigrette:
- ½ lemon, juiced
- 1 1/2 tablespoons extra virgin olive oil
- Pinch sea salt (optional) and black pepper
- 1 teaspoon sumac spice
Instructions
- To make salad, tear the mizuna lettuce and add to a large salad or mixing bowl.
- Add onion, cucumber, bell pepper, olives, tomatoes, and pistachios and toss together.
- To make sumac spice vinaigrette, mix lemon juice oil, sea salt, black pepper, and sumac together in a small dish.
- Drizzle vinaigrette over salad and gently toss together. Serve immediately.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 1
- Calories: 82
- Sugar: 3 g
- Sodium: 152 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 3 g