Israeli Salad


This is a fresh, colorful and flavorful salad.  It involves a lot of chopping, and some of the ingredients can be substituted for in season veggies.  This is tonight’s salad.  It normally calls for chopped carrots, but the ones at the store looked old and mealy, and my garden ones aren’t ready to eat yet. All vegetables are chopped.

  • 4 pickling cukes
  • 10 large radishes (optional)
  • 4 large carrots
  • 2 avacados
  • 1 sweet onion
  • 3 tomatoes
  • 2 large peppers
  • one bunch of chopped fresh parsley
  • dried cranberries
  • juice of 3 large lemons
  • 1/2 cup olive oil

Mix together and enjoy.  Israelis have this for breakfast.  My daughter, Briana, spent 6 months in Israel and brought this concept home with her.  I am going to have it for dinner tonight as a side, and will also have it for breakfast and try it, Israeli style.





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