This weeks recipe: Layered Zucchini Tabouli and Hummus Salad

I eat lots and lots of bananas every day, usually in the form of green smoothies.  However, I was out of bananas yesterday and the ones I found at the store were not quite ripe. In search of something to eat, I came across a Raw Tabouli recipe by Ani Phyo, a wonderful raw food chef whose dishes are quite tasty.

Of course, because I live in Panama, buckwheat for sprouting has been impossible to find. Therefore, I used zucchini that was in my fridge as a substitute.  In doing so, I came up with a delightful salad that is easy to make. This dish can be served two ways, as a roll or as a layered salad.  I enjoyed them both.  My measurements are imprecise because I really don't measure much when I prepare food. 

Layered Zucchini Tabouli and Hummus Salad

Layer 1:
Shredded romaine lettuce or leave it whole for a wrap.

Layer 2:
Raw Zucchini Tabouli

1 1/2 cups gartet zucchini
1/4 cup chopped fresh spearmint or mint
1 small tomato, diced or diced soaked dried tomato
1/2 cup cucumber.
squeeze of half a lemon or more to taste
1 -3 Tbs. Olive oil (prefer 1 Tbs but the original recipe asks for more)
1/2 tsp. sea salt
1/2 cup olives (my favorite are black olives)

Mix together and set aside. You may chill 1/2 hour before serving.

Layer 3:
Raw Cucumber Hummus

1 cups almonds (the original recipe suggested to soak them)
1/3 cups or more tahini
1/2 cucumber, peeled and chopped
1-2 cloves garlic or pinch of granulated garlic (I can no longer handle garlic so I opt for the granulated. You may prefer the cloves.)
Juice of 1/2 lemon or to taste
1/4 cup fresh spearmint or mint

Process in the food processor with an S blade.

Putting it together
For layered salad:

Place on a plate a layer of chopped romaine lettuce or other lettuce of choice.
Next place a layer of the Zucchini Tabouli.
Top with the Raw Cucumber Hummus.

Serve and enjoy.

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