Fatuch salad, a Lebanese recipe full of vitamins

Ascires biomedical clinics

Clínicas Biomédicas Ascires offers this exotic, healthy and balanced version of the classic of Lebanese cuisine, prepared by chef Bárbara Amorós.

A salad is always a simple and healthy alternative. Its preparation does not require much time, and the fact that it contains so many vegetables is very beneficial for the body. But we must not always fall into the same recipe, for which we have ideas like the
fatuch salad, a dish full of exoticism of Lebanese cuisine and with a strong presence in countries such as Morocco and Tunisia. usually combine
cabbage, tomato, onion, cucumber, radish or bell pepper, providing multiple vitamins, and allows you to enjoy a mixture of flavors that is out of the ordinary. That’s what you wanted to find
chef, food stylist and writer Bárbara Amorós with its fatuch salad, a healthy recipe, promoted by Ascires Cliniques Biomédicales.

This fatuch salad includes
purple cabbage, tomato, spring onion, cucumber, radish, red pepper, the aromatic touch of mint and parsley, lemon, extra virgin olive oil (EVOO) and pita bread to go with.

Ascires biomedical clinics offers on this occasion a recipe in which purple cabbage is the protagonist and is an excellent natural antacid due to its glutamine content, which is
ideal for the treatment of diseases such as ulcerative colitis, stomach and duodenal ulcers, or to compensate for the excesses of Christmas. Moreover, it is
rich in folic acid –perfect, for example, during pregnancy–, in calcium –suitable for menopause–, and in sulfur compounds, which help prevent breast cancer.

The tomato is another of the protagonists of the fatuch salad. It is an excellent source of antioxidant compounds such as lycopene which help prevent cancer and reduce lipid oxidation, producing a cardioprotective effect. It is a source of
vitamins A, C and K and potassium and iron, which keep the digestive system healthy and prevent constipation and diarrhea. Tomato also prevents jaundice and effectively removes toxins from the body.

The recipe also has cucumber as an addition.
It is rich in vitamins A, B1, B2, B3, B5, B6, C and K and minerals such as calcium, iron, magnesium or potassium., which gives it antioxidant properties and a vasodilating action. It also helps lower blood pressure, strengthens bones and may help prevent cancer. Moreover,
contains fisetin, a compound that helps protect the brainimproves long-term memory and acts against premature aging of cells.

Radish is also rich in vitamins of group B and C, minerals such as potassium, iodine, magnesium and iron, and fiber, which gives it an antioxidant, immunostimulant, antimicrobial, antiseptic, anti- anemic, anti-inflammatory, purifying, expectorant. , diuretic, hepatoprotective and digestive.

In addition to its original aromatic hint,
mint and parsley are composed of water, fiber and minerals such as calcium, potassium, copper or magnesium, as well as vitamins A, B, C and D, which gives it both properties anti-inflammatory, expectorant, antiseptic, analgesic, antibacterial or antitussive, among others.

Preparation time

Preparation time: 10 minutes


Calories: 110 kcal/serving



The preparation couldn’t be simpler:

The first step is to prepare the sauce with the lemon, extra virgin olive oil and salt. Stir and reserve in the refrigerator. To start with the vegetables, cut 200 grams of purple cabbage into small squares, half a new onion, the tomato –preferably if it is small–, the cucumber, three or four radishes –depending on their size– and half a red pepper. After that, mint and parsley are chopped to taste and added to the bowl, in which the other ingredients lie, already chopped. You must heat the pita bread to make it crispy, although you can also use fried onions. The last step is to add the sauce and serve.


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