Phoenician Salad by @cookinwithmima

15 min
Easy

4 servings

🥬

400 g

Iceberg Lettuce

🍅

250 g

Tomatoes

🧅

75 g

Onion

🥑

200 g

Avocado

🔴

100 g

Radish

🦀

230 g

Crab Meat

🍑

Peaches Or Nectarines

🥝

140 g

Kiwi

Mangoes

❤️

85 g

Pomegranate Seeds

🫒

60 ml

Olive Oil

🍋

30 ml

Lemon Juice

🍶

30 ml

White Vinegar

🟡

15 ml

Dijon Mustard

🍯

15 ml

Honey

🧄

5 g

Garlic Clove

🌿

1 g

Oregano

⚫

0.5 g

Black Pepper

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/10

    Wash and dry the iceberg lettuce, tomatoes, radish, peach, kiwi, mango, and pomegranate seeds as needed.

    iceberg lettuce
    tomatoes
    radish
    peach
    kiwi
    mango
    pomegranate seeds
    🥣large salad bowl

  2. Step 2/10

    Chop the iceberg lettuce into bite-size pieces and place it in the large salad bowl.

    iceberg lettuce
    🔪chef's knife
    🪵cutting board
    🥣large salad bowl

  3. Step 3/10

    Dice the tomatoes and thinly slice the onion and radish.

    tomatoes
    onion
    radish
    🔪chef's knife
    🪵cutting board

  4. Step 4/10

    Dice the avocado and add it to the bowl with the tomatoes, onion, and radish.

    avocado
    tomatoes
    onion
    radish
    🔪chef's knife
    🪵cutting board
    🥣large salad bowl

  5. Step 5/10

    Cut the peach, kiwi, and mango into small pieces, then add them with the pomegranate seeds.

    peach
    kiwi
    mango
    pomegranate seeds
    🔪chef's knife
    🪵cutting board
    🥣large salad bowl

  6. Step 6/10

    Add the 225 g (8 oz) crab meat to the prepared salad ingredients.

    crab meat
    🥣large salad bowl

  7. Step 7/10

    Add 60 ml (1/4 cup) olive oil, 30 ml (2 tbsp) lemon juice, and 30 ml (2 tbsp) white vinegar to the blender.

    olive oil
    lemon juice
    white vinegar
    🥛measuring cup
    🥄measuring spoons

  8. Step 8/10

    Add Dijon mustard, honey, garlic, dried oregano, black pepper, and salt to the blender.

    🟡Dijon mustard
    honey
    garlic
    dried oregano
    black pepper
    salt
    🥄measuring spoons

  9. Step 9/10

    Blend the dressing ingredients until smooth and emulsified.

    olive oil
    lemon juice
    white vinegar
    🟡Dijon mustard
    honey
    garlic
    dried oregano
    black pepper
    salt

  10. Step 10/10

    Pour the dressing over the salad and toss gently until all ingredients are coated.

    iceberg lettuce
    tomatoes
    onion
    avocado
    radish
    crab meat
    peach
    kiwi
    mango
    pomegranate seeds
    olive oil
    lemon juice
    white vinegar
    🟡Dijon mustard
    honey
    garlic
    dried oregano
    black pepper
    salt
    🥣large salad bowl
    🥄spatula

Composition

Ingredients

Types

Vegetables, Fruits, Seafood, Fats and Oils, Condiments, Sweeteners, Herbs and Spices, Seasonings

Ingredients

Iceberg lettuce, Tomatoes, Onion, Avocado, Radish, Crab meat, Peaches or nectarines, Kiwi, Mangoes, Pomegranate seeds, Olive oil, Lemon juice, White vinegar, Dijon mustard, Honey, Garlic clove, Oregano, Black pepper, Salt

Allergens

Crustaceans, Mustard

Dietetics

Dietary regimen

Gluten-free, Pescatarian, Dairy-free

Calories

370 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 29g, Dietary fiber: 9g, Total fat: 23g, Saturated fat: 3g, Sugars: 18g

Nutritional Information

Minerals

Potassium: 780mg, Sodium: 320mg, Iron: 1.5mg, Calcium: 70mg

Vitamins

Vitamin C: 85mg, Vitamin A: 380µg, Vitamin K: 70µg, Vitamin B12: 2µg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large salad bowl, small bowl, measuring spoons, measuring cup, spatula

Appliances

blender

Type

Type

Type Of Dish

Salad, Starter, Main Course

Occasions

Lunch, Dinner, Summer, Picnic, Light meal

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

Lebanese, Middle Eastern, Mediterranean

Geographic

Lebanon, Middle East

Various

Aspect

Texture

Crunchy, Crisp, Juicy, Creamy, Tender

Flavors

Fresh, Tangy, Sweet, Savory, Citrusy, Herbaceous, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately,Do not leave seafood salad unrefrigerated), fridge : 1440 min (Store in an airtight container,Keep at or below 4°C / 40°F,Store dressing separately when possible), freezer : 0 min (Freezing is not recommended because lettuce, fruit, avocado, and dressing will lose texture)