Ingredients:

  • 1 head romaine lettuce (large, chopped)
  • 1 medium cucumber (sliced)
  • 2 green onions (chopped)
  • ¼ cup parsley (finely chopped)
  • 2 tablespoons mint (chopped)
  • 5 radishes (sliced)
  • 12 cherry tomatoes (sliced in half, or 2 large tomatoes, chopped)
  • 2 low-carb tortillas (sliced into pieces)
  • 1 tablespoon olive oil
  • ¼ cup Sumac Dressing (or to taste)
  • Sumac (for garnish)

Instructions:

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add tortilla pieces and cook for about 5 minutes, flipping often until crisp and slightly browned.
  2. In a large bowl, combine chopped romaine, sliced cucumber, chopped green onions, parsley, mint, sliced tomatoes, and radishes. Toss gently to combine.
  3. In a small bowl, combine all dressing ingredients and whisk until combined. Alternatively, add ingredients to a mason jar and shake vigorously, or blend for a more emulsified texture.
  4. Pour the dressing over the salad and toss to coat evenly. Add crisped tortilla chips and toss again to combine.
  5. Serve immediately, garnished with a sprinkle of sumac.