Crispy Salmon and Falafel Bowls with Tzatziki and Sumac Salad

This Mediterranean-inspired bowl brings together crispy golden falafel and tender salmon atop a refreshing salad of spinach, tomatoes and cucumber. A sprinkle of sumac adds a bright, citrusy finish, while creamy dairy-free tzatziki ties everything together. Toasted pita wedges on the side make it a satisfying meal.

Perfect for busy weeknights, this recipe comes together in about 20 minutes using simple, fresh ingredients. The combination of textures-crunchy falafel, flaky salmon and crisp veggies-will make this a regular in your dinner rotation.

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Ingredients

10 unit FalafelView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

1 piece Mediterranean Crunch Salad KitView ingredient guideLike ingredientDislike ingredient

2 ounce Dairy-Free Tzatziki SauceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the falafel and cook until golden and crispy, 2-3 minutes per side. Transfer to a plate.
2. Meanwhile, wash and dry the produce. Trim the cucumber, halve lengthwise and slice crosswise into ½-inch half-moons. Quarter the lemon. Toast the pitas until warm and lightly browned.
3. Empty the Mediterranean crunch salad kit into a large bowl. Add the spinach, cucumber, tomatoes, a drizzle of olive oil and the juice from half the lemon. Add as much dressing from the kit as you like and toss to coat. Season with salt and pepper.
4. Divide the salad between serving bowls. Top with the crispy falafel and a dollop of dairy-free tzatziki. Sprinkle sumac over the salad. Tear the toasted pita into wedges and serve alongside the bowls with the remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different protein instead of salmon?

Yes, you can substitute the salmon with grilled chicken, shrimp or extra falafel for a vegetarian version.

What can I use instead of dairy-free tzatziki?

Regular tzatziki works well or you can make a quick sauce with plain yogurt, lemon juice and grated cucumber.

How do I store leftovers?

Store the salad, falafel and salmon separately in airtight containers in the fridge for up to 2 days. Reheat the falafel and salmon in a pan or oven.