Carol Smith
@ca_sm59
California Israeli Salad
A refreshing and vibrant salad featuring diced tomatoes, cucumbers, jicama, bell peppers, and red onions, all tossed in a zesty lemon and olive oil dressing. Perfect as a side dish or a light meal, this salad is both nutritious and delicious, making it a great addition to any table.
Details
- Cuisine:middle-eastern
- Meal Type:lunch
- Diet:vegan
- Difficulty:easy
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:10
- Views:6
Recipe Information
- Prep time20 min.
- Total time20 min.
- Servings6
Ingredients
- 8, diced
- 1, peeled and diced
- 1 cup, peeled and chopped
- 1 small, diced
- 1/2 cup, diced
- 3 tablespoons
- 3 tablespoons
- 1 tablespoon
- to taste
- to taste
Cooking Instructions
Follow our step-by-step guide on how to make California Israeli Salad.
Step 1
Start by grabbing a large mixing bowl and toss in your diced tomatoes, refreshing cucumber, crunchy jicama, vibrant yellow bell pepper, and zesty red onion.
Step 2
Next, give your salad a bright boost by drizzling fresh lemon juice and high-quality extra virgin olive oil over the colorful mixture.
Step 3
To add a touch of herbaceous flavor, sprinkle in some dried parsley and gently toss everything together until every piece is beautifully coated.
Step 4
Don’t forget to season your creation with salt and pepper to suit your taste—this is where you can really make it your own! For the best flavor experience, serve your delightful salad chilled or at room temperature, allowing those fresh ingredients to shine.
Step 5
Enjoy every bite of this refreshing dish that’s perfect for any occasion!.