Today, I am going to share one of my all-time favorite salad recipes with you. Though very simple to toss together, the bounty of flavor and freshness will greatly appeal to your tastebuds, especially in the summer heat. What distinguishes this salad is that rather than the traditional oil/vinegar-based dressing, I used hummus as the dressing. Sounds strange, right? Yes, people typically eat hummus on sandwiches or crackers, or as a dip, but actually, it makes for an extremely tasty and healthy salad dressing, protein-rich, yet not at all heavy like many oil-based dressings. A good quality store-bought hummus works wonderfully, although you can certainly prepare your own. Try a flavored-hummus, such as spinach-artichoke or roasted red pepper, for a greater gusto.
Hummus Salad (Serves 2 as a main course or 4 as a side):
3/4 cup romaine lettuce, chopped
1 tomato, chopped(save as much juice as possible)
1/2 cup black olives, drained and chopped
1 ripe avocado, diced
2 stalks of green onions, chopped
2 ounces feta cheese, cut into large chunks
2 tablespoons parmesean cheese
1/3 cup hummus(I used spinach-artichoke)
a bit of black pepper
salt if needed(the hummus will already have salt, so you probably will not need any more)
Toss all the ingredients together in a large bowl until all the vegetables are evenly coated with the hummus.