Differs from the usual Mediterranean and Middle Eastern chopped salads in the addition of raw garlic and if available, avocado at the right freshness.
Israeli Salad
I’ve had so many different variations on this I can’t remember them all. Use whatever vegetables are in season for you or whichever garden salad-type ones you like. Just finely dice them. Goes with breakfast, lunch, and dinner anytime, anywhere, anyplace!
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Ingredients
- ½ cup or so of cherry or grape tomatoes, washed and quartered, or ½ a tomato, diced (about ½ cup)
- ½ a cucumber, diced (about 1 cup)
- 2 tsp lemon juice, fresh or bottled, fresh greatly preferred
- Pinch of salt, I like sea salt
- 1 tbsp extra virgin olive oil
- Optional: 1 tsp minced fresh washed parsley, celery leaf, green onions, or spearmint
- Optional: 1 minced or pressed fresh garlic clove
- Optional but highly recommended: ½ an avocado, perfectly fresh, diced
- Optional: Other seasonal ingredients like some bell pepper, some celery, carrot, Romaine lettuce, mushrooms, spinach, etc. whatever it is, slice it and dice it til it will hold together in the salad so you can eat it easily with a spoon
Directions
- Wash and dry everything and dice, mince and slice it. Throw it in a bowl. Throw the tomato pulp and seeds in there too, that’s where a lot of the flavor is
- Put a pinch of salt on top
- Put the lemon juice on it, ideally squeezing directly from the lemon through your cupped fingers to catch any seeds
- Put the olive oil on it
- Mix with a spoon and serve
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