condiment · dairy free · egg-free · Gluten Free · Salad · vegetable · Vegeterian

Green Salad With Za’atar Dressing

Featured imageIt’s raining today and so it seems appropriate to try to bring some sunshine and a little zip at your dinner table.  I love green vegetables and it seems the perfect accompaniment to this wonderful middle eastern spice mixture called za’atar, a blend of sesame, sumac, salt and sometimes thyme. The sumac with its lemony scent adds freshness to this salad making it perfect to accompany some grilled sausages on a summer day (or on a day you want to feel like summer has arrived).  The kale, unlike salad, will hold up with the dressing and not wilt over time, making it a great salad to make-ahead or to be able to bring for lunch the next day at work.

Start by blanching the snap peas in some salted boiling water for 3 minutes and rinse under very cold water right after in order for the colour to remain a beautiful and vibrant green (this is called shocking).  Set aside to dry while preparing the rest of the salad. In a salad bowl, mix the olive oil, sherry vinegar and za’atar spices. Add the remaining ingredients and toss to coat with dressing. Add the avocado just before serving if using.

veggies for green salad


2 tbsp of olive oil

1 tbsp of sherry vinegar (or any other vinegar)

1 tbsp of za’atar spices

1 cup of snap peas

1 cup of cherry tomatoes, halved (optional)

2 cups of chopped kale

1 green apple thinly sliced

1 avocado (optional)

2 green onions minced

1/4 cup cilantro (basil or dill would also work great)


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