These bowls are loaded with everything you would normally wrap up in a warm pita, but instead over a bed of crisp greens, so you're not missing out on any of your favorite flavors!
4teaspoonsground sumac soaked in 4 teaspoons warm water for 15 minutes
3tablespoonsfresh lemon juice
2tablespoonspomegranate molasses
2small garlic clovesminced
2teaspoonsred wine vinegar
¾cupextra-virgin olive oil
Kosher salt to taste
Instructions
For the Meatballs:
Grate zucchini, combine with ½ teaspoon salt and let sit for 5 minutes. Squeeze out as much liquid as possible. Mix together zucchini and remaining ingredients in a large bowl. If the mixture feels too wet, add a ½ cup of panko bread crumbs. Divide the mixture into balls a little bigger than a golf ball. Heat a large saute pan over medium high heat, add a few tablespoons of olive oil and then cook the balls until cooked through on all sides.
For the Salad:
In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
For the Dressing:
In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
Notes
Serve these over pasta if you aren't in the mood for salad.