ISRAELI SALAD WITH A TWIST
Whenever I open my fridge for dinner inspiration, there is always one salad that pops to mind. And, luckily, I always have the necessary ingredients on hand to whip it up at a moment’s notice.
This is a great Israeli Salad recipe that I’ve been making every week in my house to serve at our Friday night dinners. It’s definitely a staple on our table and everyone looks forward to it. Fresh and nutritious, my Israeli Salad pairs well with my Turkey & Squash Kefta (coming soon, I promise!).
Israeli Salad
with a twist
INGREDIENTS
SALAD:
2 Lebanese cucumbers
1 cup of tomato
2 cups of celery
5-6 mini crunchy gherkin pickles
2 tbsp packed fresh mint leaves
½ cup of parsley
DRESSING:
Juice of ½ lemon
2 tablespoons extra-virgin olive oil
kosher salt
INSTRUCTIONS
Dice the cucumber (don’t remove skin). Place in a medium bowl.
Cut the tomatoes into quarters, discarding the pulp and seeds in the middle. Then dice the flesh with skin on.
Dice the celery and mini gherkins.
Finely chop the mint and parsley and add to the vegetables. Add the lemon juice and olive oil and toss to combine. Season with salt.
Serve 4
*JULES’ TIP: I add the gherkins for a special twist. Trust me, it gives the salad a crunch that is hard to beat!
Photography by Patricia Brochu