Arabic Salad ( Soups and Salads Recipe )

Salads are an integral part of an arabian meal and accompany their main meals. This salad is rich in colour and uses up all the vegetables and ingredients that are easily available in the region. In this version we’ve used the beautiful cherry tomatoes, green and black olives, mint and iceberg lettuce all tossed in with a tangy dressing that uses pomegranate powder, and the special baharat powder that brings in a unique flavour. It is different and exotic!

Arabic Salad ( Soups and Salads Recipe )

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Arabic Salad ( Soups and Salads Recipe ) recipe - How to make Arabic Salad ( Soups and Salads Recipe )

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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To Be Mixed Into A Dressing
2 tbsp lemon juice
1/2 tsp baharat powder
1/4 tsp pomegranate seeds (anardana ) powder
salt to taste

Other Ingredients
1 cup iceberg lettuce , torn into pieces
1/2 cup cherry tomatoes , halved
1/2 cup cucumber cubes
5 green olives , halved
5 black olives , halved
1/2 cup chopped mint leaves (phudina)

  1. Immerse the lettuce leaves in ice - cold water for 10 minutes and drain well. This will make them crisp.
  2. Combine all the ingredients in a bowl, pour the dressing on top and toss well.
  3. Serve immediately.
Nutrient values per serving
Energy18 cal
Protein0.4 g
Carbohydrates2.3 g
Fiber1 g
Fat0.7 g
Cholesterol0 mg
Vitamin A63.2 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C8 mg
Folic Acid6.6 mcg
Calcium19.7 mg
Iron0.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium1.7 mg
Potassium48.3 mg
Zinc0.1 mg