This raw-food salad is based off of a dish I had at a Middle Eastern restaurant on West Broadway many years ago. It’s excellent alone or as part of a larger survey of food, such as a composed salad plate. I have served this along with a French lentil-feta salad, pureed sweet potatoes with coconut milk, roasted peppers, vegetarian kibbeh, and fresh-baked pitas to positive reviews.
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