Fattoush Spring Salad



  • 3 small golden beets
  • 3 small red beets
  • 1 fennel bulb, thinly sliced
  • ⅓ cup sugar snap peas, strings removed and thinly sliced
  • 2 Persian cucumbers, diced into bite-sized chunks
  • 2 spring onions, green and white part, thinly sliced
  • ⅓ cup fresh mint leaves
  • ⅓ cup fresh dill sprigs
  • 3 ounces baby arugula
  • 3 ounces gem lettuce, or any other preferred lettuce
  • 4 ounces sheep’s milk feta cheese, crumbled


  • 1 tablespoon avocado oil or ghee
  • 2 large garlic cloves, peeled and microplaned
  • 2 tablespoons almond flour
  • 1 tablespoon flax meal
  • ½ teaspoon onion powder
  • ½ teaspoon Himalayan salt
  • 2 tablespoons lemon zest


  • 1 garlic clove, peeled and microplaned
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon Himalayan salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons lemon juice
  • ¼ cup extra virgin olive oil


Step 1 Fattoush Spring Salad Healthy Recipe

Step 1

Bring a pot of water to a boil and cook the beets until tender when pricked with a fork, about 15 minutes. Drain the beets, allow them to cool slightly, and peel the skins. Trim the ends off and dice into bite-sized chunks.

Step 2 Fattoush Spring Salad Healthy Recipe

Step 2

Prepare the “breadcrumbs”: Heat the oil in a nonstick skillet over medium heat. Add the garlic and once hot, sauté for 30 seconds then add the almond flour and flax meal while stirring continuously for 2 minutes until golden brown, avoid burning. Remove from heat, add onion powder, salt, and lemon zest. Set aside to cool.

Step 3 Fattoush Spring Salad Healthy Recipe

Step 3

Prepare the dressing: Put all of the ingredients into a jar, close the lid and shake until combined.

Step 4 Fattoush Spring Salad Healthy Recipe

Step 4

Assemble the salad: Toss all of the salad ingredients together with the dressing in a large bowl until evenly coated and combined. Garnish with the “breadcrumbs” sprinkled on top and serve.

Nutritional Information

Nutritional analysis per serving (based on 6 servings) Calories: 235, Total Fat: 18g, Saturated Fat: 4g, Cholesterol: 17mg, Fiber: 6g, Protein: 7g, Carbohydrates: 14g, Net Carbs: 8g, Sodium: 590mg, Sugars: 7g

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