Lamb Fattoush Salad
with bell peppers / walnuts / creamy tahini dressing
We've included several versions of fattoush in previous meal plans but are excited about this version that is topped with warm, spiced lamb. What makes fattoush stand out from other entree salads is the addition of pita chips, but in this paleo version we're including walnuts so you still get that crunch and texture contrast.
- Garlic - 1 clove
- Lemon juice - 1 Tbsp
- Water - 2 Tbsp
- Oil, olive - 2 Tbsp
- Tahini - 2 Tbsp (sub almond butter)
- Honey - 2 tsp
- Bell peppers, any color - 1 , diced
- Walnuts, halves or pieces - 1/2 cup
- Lamb, ground - 1 lb (sub any ground meat)
- Paprika, smoked - 1 tsp
- Cumin - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Cinnamon - 1/4 tsp
- Cucumbers - 8 oz , chopped
- Tomatoes, cherry or grape - 1 cup , halved
- Mint, fresh - 6 leaves , chiffonade
- Oil, cooking - 1 Tbsp
- Salad greens - 8 oz
Make creamy tahini dressing - Peel and chop garlic. Combine garlic, lemon juice, water, olive oil, tahini, and honey. Whisk until smooth. (For a smooth, creamy dressing, blend with an immersion blender.) (Can be done up to 5 days ahead)
Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
Walnuts - If you’d like the walnuts toasted, toast in a dry skillet until golden and fragrant, 2 to 4 minutes. (Can be done up to 5 days ahead)
Season lamb - Combine lamb with paprika, cumin, coriander, salt, black pepper, and cinnamon. (Can be done 1 day ahead)
Heat a skillet with cooking oil over medium-high heat. Add lamb and saute until cooked through, 5 to 6 minutes. Set aside and allow to cool slightly.
Toss together salad greens, cucumbers, tomatoes, bell peppers, and mint. Divide between serving bowls.
Top salads with lamb and walnuts. Add dressing until dressed to your liking. Enjoy!