Falafel Salad

I guarantee you won’t find another recipe like this anywhere, unless you go to the Nourish Bistro in Banff, Alberta Canada. That’s where we had this amazing, interesting, quirky and delicious salad. The combination of flavors were so ‘off the charts’ and it worked really well! It’s one of those dishes that you’re not sure of at first bite, but then find that you can’t stop eating it.

Falafel Crumble:
1/2 can (8oz) garbanzo beans, drained and rinsed
2 Tbls. loosely packed, chopped cilantro
1 Tbls. chopped parsley
2 Tbls. fresh dill, chopped (dried is fine)
1 small shallot or 1/2 small onion, roughly chopped
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch or two cayenne pepper, chili powder or smoked paprika (depending on your tastes)
salt & freshly cracked pepper to taste

Salad Base:
3 cups chopped, rinsed kale
3 cups chopped romaine
1/2 cup thinly sliced red onion
1 cup chopped, or thinly sliced cucumbers
1 cup sliced tomatoes
1/2 cup small pieces of dill pickle
1/2 cup small pieces of strawberry (leave these slightly larger than the dill pieces)

Avocado Dill Dressing:
1/2 avocado
1 cucumber, peeled
a few sprigs cilantro and dill fronds (dried is fine, use 1-2 tsp. each)
1 clove garlic
juice of 1/2 lemon
1/8 tsp. onion powder
salt to taste
water as needed for consistency

View the full recipe at Edible Musings →