Foodie Friday: Mediterranean Shredded Romaine & Cucumber Salad


Welcome back to our weekly Foodie Friday link up! I’m linking up with Farrah from Fairyburger, Esther from Chocolate Runner Girl and Jess from Hello to Fit.  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well! 

Today our theme is “cookbook craze” as in recipes from a favorite cookbook though I have to admit that I don’t normally use cookbooks…like ever.  I have a few that I’ve referenced from time to time but typically I just make recipes up on the fly or find my inspiration on the internet.  

Recently though, in search of a recipe to inspire me for this post, I came across a cooking magazine that I had tucked away in a drawer.  It was a Fine Cooking magazine that I am pretty sure was gifted to me by The Fit Cookie a while back.  

As I was flipping through it I came across a recipe for a Mediterranean shredded romaine and cucumber salad.  It struck me because I actually make a very similar salad regularly for dinner as the flavors are typical of Lebanese cuisine which I grew up on.  The only difference being that the chef took it up a level by shredding the cucumber, using walnuts and incorporating yogurt in the dressing. 

shredded salad 5

 

Like I said, the way that I make this salad isn’t really much different though I did shred the cucumber as the recipe suggested and I have to say that it really does make it just that much better.

You might also like:  Spicy Buffalo Carrot Fritters {Gluten Free, Dairy Free}

The only little changes that I made were swapping the walnuts (which I am allergic to) to pine nuts (which in my opinion are more Middle Eastern) and left out the greek yogurt from the dressing.  

 

Mediterranean Shredded Romaine and Cucumber Salad- full of herbs like dill, mint and parsley it's super flavorful and easy to whip up for lunch or for a weeknight dinner. It's gluten free, vegan and delicious!

 

If you wanted to give the salad some creaminess and still make it vegan you could use a dairy free yogurt but since I didn’t test it out, I have no idea how it might taste! 😛 

Mediterranean Shredded Romaine and Cucumber Salad- full of herbs like dill, mint and parsley it's super flavorful and easy to whip up for lunch or for a weeknight dinner. It's gluten free, vegan and delicious!

 

Mediterranean Shredded Romaine and Cucumber Salad- full of herbs like dill, mint and parsley it's super flavorful and easy to whip up for lunch or for a weeknight dinner. It's gluten free, vegan and delicious!

Mediterranean Shredded Romaine and Cucumber Salad- full of herbs like dill, mint and parsley it's super flavorful and easy to whip up for lunch or for a weeknight dinner. It's gluten free, vegan and delicious! 

Mediterranean Shredded Romaine & Cucumber Salad with Lemon Dressing


 

RECIPE 

Adapted from Fine Cooking magazine. 

INGREDIENTS: 

FOR THE DRESSING

  • 2 tbsp fresh lemon juice
  • 1 tbsp champagne or chardonnay vinegar 
  • 1 tsp minced garlic 
  • 1/4 cup extra-virgin olive oil 
  • 1/2 cup plain Greek or non-dairy yogurt (optional)
  • sea salt and fresh ground pepper to taste

 

FOR THE SALAD

  • 1 large head romaine
  • 1 English cucumber 
  • 1 cup baby arugula 
  • 1/2 cup pine nuts (or 3/4 cup walnuts as instructed)
  • 2 tbsp chopped fresh dill 
  • 1 tbsp chopped fresh mint 
  • 1 tbsp chopped fresh flat leaf parsley 
  • 1/4 tsp crushed red pepper flakes
  • sea salt and fresh ground pepper to taste

 

DIRECTIONS:

FOR THE DRESSING

  1. In a small bowl, combine the lemon juice, vinegar, and garlic. 
  2. Whisk in the yogurt (optional). 
  3. Drizzle in the oil, whisking to combine. 
  4. Season to taste and refrigerate until ready. 

FOR THE SALAD

  1. Wash and dry romaine leaves and slice crosswise then transfer into a large bowl. 
  2. Peel, halve, seed and grate the cucumber on a box grater, squeeze out any excess water. 
  3. Coarsely chop arugula and add to the bowl along with dill, mint and parsley. 
  4. Toss in the pint nuts followed by the salad dressing. 
  5. Season with salt, pepper and red pepper flakes.  
  6. Serve and enjoy!
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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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