Falafel Salad

Author Kelly

2 Persian cucumbers , washed and chopped, may also sub 1 medium English cucumber (with seeds removed)
4 cups chopped mixed greens , we like to use a mix of Iceberg, green leaf lettuce and escarole. Romaine or boston lettuce work too.
1 cup cherry or grape tomatoes , cut into halves
1/4 cup diced red onion
1/4 cup Kalamata olives , whole or pitted and cut into halves
2 tablespoon fresh chopped parsley

1/4 cup tahini
1 garlic clove , grated or finely minced
1 lemon , juiced
1/4 teaspoon fresh dill , finely chopped
1/4 teaspoon fresh parsley , finely chopped
fine sea salt and black pepper , to taste
water , as needed to thin out
1 tbsp maple syrup , optional to taste. You can use any liquid sweetener of choice (honey, organic agave, SF maple syrup, yacon syrup, date syrup etc.)

Make the vinaigrette: In a bowl or a jar, combine the ingredients for the dressing. Whisk or shake to combine. Taste and adjust seasonings / sweetener as needed and add more or less water to thin out the dressing.
Assemble salad: To a large bowl, add a bed of greens and drizzle some dressing. Toss to coat then top the salad with tomatoes, cucumber, onions and falafel.Add toppings: Sprinkle with olives, chopped parsley and drizzle with more dressing. Season with salt and black pepper, to taste.
Transfer to serving bowls: Divide into salad bowls and serve with with more dressing and hummus.