Best 5 California Style Israeli Salad Recipes

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CALIFORNIA STYLE ISRAELI SALAD



California Style Israeli Salad image

This salad is beautiful, as well as being delicious and a little bit 'different', even though it is very easy to find ingredients and prepare. Kids and adults love it. It is a family favorite.

Provided by Sherbg

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

8 roma (plum) tomatoes, diced
1 English cucumber, peeled and diced
1 cup peeled, chopped jicama
1 small yellow bell pepper, diced
½ cup diced red onion
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon dried parsley
salt and pepper to taste

Steps:

  • In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 9.2 g, Fat 7 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 7.6 mg, Sugar 4.2 g

ISRAELI SALAD



Israeli Salad image

Fresh ingredients add bold flavors to this simple, no-cook salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

3 medium or 6 small Israeli cucumbers, chopped small
4 Roma tomatoes, chopped small
1 cup fresh parsley, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

Steps:

  • Combine all ingredients together in a large bowl and season with salt and pepper to taste.

CLASSIC ISRAELI SALAD



Classic Israeli Salad image

Entered for safe-keeping. From June 2012 Vegetarian Times. Served at Israeli brunches, lunch and dinner. Some top it with feta and olives, or add tahini sauce.

Provided by KateL

Categories     Peppers

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

2 cups roma tomatoes, diced (4 tomatoes)
1 1/3 cups Persian cucumbers (2 cucumbers) or 1 1/3 cups English cucumbers (1/2 cucumber)
2/3 cup yellow bell pepper, diced (1/2 pepper)
2/3 cup Italian parsley, chopped
3 tablespoons green onions, chopped
2 teaspoons olive oil
2 teaspoons lemon juice
salt and pepper, to taste (optional)

Steps:

  • Toss together all ingredients in a large bowl. Season with salt and pepper, if desired.

Nutrition Facts : Calories 41.7, Fat 2.5, SaturatedFat 0.3, Sodium 10.9, Carbohydrate 4.6, Fiber 1.5, Sugar 2.6, Protein 1.2

ISRAELI CHICKPEA SALAD



Israeli Chickpea Salad image

This is a refreshing, crunchy and healthy salad with one of my favorites: chickpeas! It's a good main-dish vegetarian salad, uses ingredients typically "on-hand" - and is delicious with pita chips! As you can imagine, it's awesome with garden-fresh veggies in the summer! Add black olives if desired.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cucumber, seeded and diced
1 green bell pepper, diced
3 large ripe plum tomatoes, seeded and diced
1/4 cup chopped bermuda onion
1 (15 ounce) can chickpeas, rinsed and drained
4 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon pepper
1 1/2 teaspoons salt
4 teaspoons white vinegar

Steps:

  • Combine vegetables.
  • Whisk together dressing and mix into vegetables.
  • Allow to chill in refrigerator for an hour or so before serving.

Nutrition Facts : Calories 279.6, Fat 14.9, SaturatedFat 2.1, Sodium 1195.6, Carbohydrate 32, Fiber 6.3, Sugar 3.9, Protein 6.5

CALIFORNIA STYLE ISRAELI SALAD



California Style Israeli Salad image

This salad is beautiful, as well as being delicious and a little bit 'different', even though it is very easy to find ingredients and prepare. Kids and adults love it. It is a family favorite.

Provided by Sherbg

Categories     Vegetable Salads

Time 15m

Yield 6

Number Of Ingredients 9

8 roma (plum) tomatoes, diced
1 English cucumber, peeled and diced
1 cup peeled, chopped jicama
1 small yellow bell pepper, diced
½ cup diced red onion
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon dried parsley
salt and pepper to taste

Steps:

  • In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 9.2 g, Fat 7 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 7.6 mg, Sugar 4.2 g

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