Israeli Salad

_MG_2322I am in love with all sorts of Israeli food right now,  so get used to these posts for a while! Anywho, this dish is a staple in Israel, throughout the states & world. I can say though, the blend in Tel Aviv was fresher then ever & I gobbled this salad up daily at the beach!

Here’s the steps to make this delicious salad:

  1. Chop up 6 persian cucumbers & place in bowl
  2. Dice up 2 large tomatoes, before placing in bowl remove the juices/seeds
  3. Chop up 1C fresh flat leaf parsley & 1/2C fresh mint leaves – add to bowl
  4. Add 1T EVOO (up to 1/2C, depending on your liking), juice from 1 lemon & S/P to taste
  5. Toss & refridgerate for up to 15minutes before serving

If you want to go crazy add a dollop of fresh tahini or hummus on top before serving! Enjoy this fresh & easy mix any time of year, but especially for bikini season!

Nutritional Info Per Serving (Serves 4):  80 calories – 4 grams of fat – 10 carbs – 2 grams of protein

Continue reading for ingredient list…

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