Ashley Koff’s Wet Foods Recipes

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Fiber-Rich Fattoush Salad

Added water as the day ends allows the body’s digestion to do its work.


Makes 6 servings


3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved

1 lb Persian cucumbers, quartered lengthwise, thinly sliced crosswise

2 baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-in strips

2 cups (loosely packed) flat-leaf parsley leaves

1 cup fresh mint leaves

2 cup chickpeas


3 tbsp fresh lemon juice

1 tbsp pomegranate juice

2 small garlic cloves, minced

2 tsp white wine vinegar

1/2 tsp dried mint

3/4 cup extra-virgin olive oil

Pinch of kosher salt

Salad Directions

Mix all ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed.

Dressing Directions

Combine juices, garlic, vinegar, and dried mint in a small bowl. Whisk in only slowly until well blended.

Optional: Add a pinch of salt.