Ohad meromi's za'atar salad

Indulge in the vibrant flavors of Ohad Meromi's Za'atar Salad. Featuring a delightful medley of fresh herbs, tangy dressing, and crunchy greens.

Ingredients:

• 1 cup salad greens (we used nasturtium, pea shoots and deer tongue)
• 1 bunch collard greens
• 2 tablespoons blanched almond slivers
• 1/3 cup oil cured, pitted kalamata olives
• 1 teaspoon minced chives
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon torn flat leaf parsley
• 1 tablespoon za'atar
• 1 lemon, juiced
• 1 garlic clove, small
• olive oil

Instructions:

1. Toast almonds in a small pan until they turn brown. Take them off the heat.
2. Put za'atar in the pan and toast it quickly until it releases a pleasant smell.
3. Rinse and dry the salad greens, place them in a large bowl. Remove the stems from the collard greens, layer the leaves, slice them thinly, and add to the salad bowl.
4. Chop chives, remove pits from olives, halve olives and tomatoes, and add them to the bowl.
5. In a separate container, combine the juice of a lemon with one small clove of finely chopped garlic. Gradually add olive oil while whisking until the dressing reaches a thick consistency that sticks to a fork. Drizzle the dressing onto the salad, adding 1 tablespoon at a time until all leaves are coated.
6. Sprinkle za'atar over the salad and mix it well. Garnish the salad with almonds and season with a pinch of sea salt and black pepper.

Summary:

• Calories: 271 kcal
• Fat: 20 g
• Protein: 8 g
• Carbs: 22 g
• Potassium: 646 mg
• Magnesium: 92 mg