Lemon-Labneh Arugula Salad with Shawarma Pita Chips

Lemon-Labneh Arugula Salad

with Shawarma Pita Chips

20 MIN
$16.99 2-4 Servings
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From the Test Kitchen

This vibrant salad is packed with exciting flavors thanks to toasted, shawarma-spiced pita chips and the creamy, punchy dressing (made with labneh, honey, lemon juice, and garlic) that brings our crisp veggies together.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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Nutrition Label
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fresh
ingredients
Lemon-Labneh Arugula Salad with Shawarma Pita Chips
Title
  • 4 oz Arugula
  • 2 Pocketless Pitas
  • 1 Persian Cucumber
  • 4 oz Grape Tomatoes
  • 1 Lemon
  • ¼ cup Labneh Cheese
  • ½ oz Sweety Drop Peppers
  • 1 clove Garlic
  • 2 tsps Honey
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
step-by-step
instructions
1 Make the pita chips

Place an oven rack in the center of the oven; preheat to 400°F. Medium dice the pitas. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned. Remove from the oven. Drizzle with half the honey; toss to coat.

2 Prepare the remaining ingredients & make the dressing

Meanwhile, wash and dry the fresh produce. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Thinly slice the cucumber into rounds. Peel 1 clove of garlic; using a zester or small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the labneh, remaining honey, and as much of the garlic paste as you’d like. Whisk to combine.

3 Make the salad & serve your dish

To the bowl of dressing, add the arugula, cucumber rounds, marinated tomatoes, peppers, and half the pita chips. Toss to combine. Serve the salad topped with the remaining pita chips. Enjoy!

Tips from Home Chefs

1 Make the pita chips

Place an oven rack in the center of the oven; preheat to 400°F. Medium dice the pitas. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned. Remove from the oven. Drizzle with half the honey; toss to coat.

2 Prepare the remaining ingredients & make the dressing

Meanwhile, wash and dry the fresh produce. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Thinly slice the cucumber into rounds. Peel 1 clove of garlic; using a zester or small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the labneh, remaining honey, and as much of the garlic paste as you’d like. Whisk to combine.

3 Make the salad & serve your dish

To the bowl of dressing, add the arugula, cucumber rounds, marinated tomatoes, peppers, and half the pita chips. Toss to combine. Serve the salad topped with the remaining pita chips. Enjoy!

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