Phoenician Salad by @cookinwithmima

15 min
Easy

4 servings

🥬

280 g

Iceberg Lettuce

🍅

Tomatoes

🧅

75 g

Onion

🥑

200 g

Avocado

🌶️

90 g

Radish

🦀

230 g

Crab Meat

🍑

Peaches

🥝

150 g

Kiwi

Mangoes

❤️

85 g

Pomegranate Seeds

🫒

60 ml

Olive Oil

🍋

30 ml

Lemon Juice

🍶

30 ml

White Vinegar

🟡

15 ml

Dijon Mustard

🍯

21 g

Honey

🧄

5 g

Garlic Clove

🌿

0.5 g

Oregano

⚫

0.5 g

Black Pepper

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/9

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

    iceberg lettuce
    tomato
    radish
    peach
    kiwi
    mango
    pomegranate seeds
    🪵cutting board

  2. Step 2/9

    Chop the iceberg lettuce and place the 4 cups in a large salad bowl.

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

  3. Step 3/9

    Dice the tomatoes, thinly slice the red onion and radish, then add them to the bowl.

    tomato
    red onion
    radish
    🔪chef's knife
    🪵cutting board
    🥣large salad bowl

  4. Step 4/9

    Peel and dice the avocado, then add it to the salad bowl.

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

  5. Step 5/9

    Slice the peach and kiwi, then dice the mango into bite-size pieces.

    peach
    kiwi
    mango
    🔪chef's knife
    🪵cutting board

  6. Step 6/9

    Add the peach, kiwi, mango, pomegranate seeds, and 8 oz crab meat to the salad bowl.

    peach
    kiwi
    mango
    pomegranate seeds
    crab meat
    🥣large salad bowl

  7. Step 7/9

    Add the olive oil, lemon juice, white vinegar, Dijon mustard, honey, garlic, oregano, black pepper, and salt to the blender.

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

  8. Step 8/9

    Blend the dressing ingredients until smooth and emulsified.

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

  9. Step 9/9

    Pour the dressing over the salad and toss gently until evenly coated.

    iceberg lettuce
    tomato
    red 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, Kiwi, Mangoes, Pomegranate seeds, Olive oil, Lemon juice, White vinegar, Dijon mustard, Honey, Garlic clove, Oregano, Black pepper, Salt

Allergens

Crustaceans, Shellfish, Mustard

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carbohydrate, Pescatarian

Calories

410 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 34g, Fat: 27g, Fiber: 9g, Sugars: 21g

Nutritional Information

Minerals

Potassium: 870mg, Sodium: 360mg, Iron: 1.8mg, Calcium: 70mg

Vitamins

Vitamin C: 62mg, Vitamin A: 250mcg, Vitamin K: 92mcg, Folate: 95mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

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

Sweet, Tangy, Citrusy, Savory, Herbaceous, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after dressing,Do not leave crab meat salad unrefrigerated), fridge : 1440 min (Store in an airtight container,Keep at or below 4°C / 40°F,Store dressing separately when possible,Consume within 1 day for best texture and seafood safety), freezer : 0 min (Not recommended because lettuce, fruit, avocado, and dressing lose texture after thawing)