Sumac Spiced Spinach & Veggie Salad

Salad for lunch is always a great option. It is light and naturally gives you the energy you need to keep going. Growing up in Israel, I was exposed to a common spice called Sumac which is a type of a berry that is dried and ground. Sumac (meaning “blush” in Arabic) has a wonderful lemony flavor that compliments many dishes, such as Tofu, Hummus, Tahini, vegetables and more. Sumac also known for its antioxidant benefit, lowering glycemic index and Cholesterol.

Not only is it good for you, but it spices up the salad. You can order Sumac online, or find it in any Mediterranean grocery shop.

Easy recipe, sophisticated flavor!

Ingredients:

3-4 cups of fresh baby spinach

1 yam, peeled, cubed and roasted with olive oil, salt & pepper

1 red bell pepper, cubed

1 Persian cucumber, cubed

1/2 cup fresh cooked corn

1/4 cup pinto beans, soaked overnight and cooked

1/4 cup garbanzo beans, soaked overnight and cooked

10 black kalamata olives, pitted and sliced

Handful of fresh parsley, chopped

Dressing:

1 tablespoon olive oil

1 lemon, juiced

1 teaspoon sumac

+Salt 

+Pepper

Directions:

Take a bowl and start layering the salad.

Start with the spinach. Then add the yams, red bell pepper, cucumber, corn, pinto beans, garbanzo beans, olives and parsley. 

In another mixing bowl add all the dressing ingredients except the sumac. Pour the dressing over the salad, sprinkle the sumac on top and serve.