Middle Eastern · Lunch
Sumac Onion Salad
Thinly sliced red onion macerated with salt and lemon juice to soften its bite, then tossed with sumac, olive oil, and fresh parsley. Finished with pomegranate seeds. A bright, tangy Levantine side salad served alongside kebabs or flatbread.
$2
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
145Calories
1.7gProtein
7.1gFat
16.7gCarbs
7.9gSugar
3.8gFiber
575mgSodium
0mgChol
1gSat Fat
300mgPotassium
58mgCalcium
1.4mgIron
0mcgVitamin B12
21mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Slice the red onion very thinly on a cutting board until translucent and pliable.
2
Macerate
Toss the onion with salt and lemon juice in a bowl. Rest 10 minutes at room temperature until softened.
3
Toss
Add sumac, olive oil, and parsley to the bowl. Toss until evenly coated and pink-red.
4
Plate
Transfer to a plate and scatter pomegranate seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g red onion
- 4 tsp4 tsp sumac
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp pomegranate seeds
- 1/4 tsp1/4 tsp salt
