Addictively tasty healthy food. That’s what toasted lavash with lemon hummus and tomato cucumber salad is. Crunch. Yum. Pick up the crumbs. Repeat.
1 lavash(9 x 12 inch)
1 T olive oil
2/3 C hummus *
1/2 C cucumber diced
1/2 C tomato diced
2 T shallot diced
1 T mint chopped
2 T Kalamata olives chopped
1/2 t salt
Pinch of pepper
1/3 C white balsamic vinaigrette plus 2 T set aside
Last Ingredient to Add
2 C Little Gem (baby romaine) lettuce **
Serves 2 or 4.
Preheat oven to 450º F.
Line baking sheet with parchment paper.
Chop and prep all salad ingredients.
In small bowl, combine all salad ingredients (except romaine).
In a container, combine salad dressing ingredients and toss.
Make Dressing and Dress Vegetables
Make white balsamic vinaigrette.
Add 3 tablespoons of dressing to vegetables and marinate for 1 hour. Set aside.
Place flatbread on baking sheet and paint both sides lightly with olive oil.
Transfer to oven and bake about 3 minutes per side and remove from oven and cool.
Spread flatbread with hummus.
Add romaine to marinated salad mixture and toss. More olives could also be added.
Add mixture to flatbread and drizzle 1-2 tablespoons of dressing on top.
Cut and serve.
* I use lemon hummus or caper hummus in this recipe.
** If I am out of romaine, I use arugula. This changes the crunch factor and the taste profile.
This is a favorite luncheon meal–vegetables and protein on lavash.