afoona
Israeli Salad
Salads & Vegetables

Israeli Salad

The Israeli salad - a recipe by Daniel Azoulay

⏱ 15 min🍽 4 servings 🌍 Israeli👩‍🍳 Daniel Azoulay🧩 2 parts
🌱 Vegan⚖ Pareve🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, sugar and salt until smooth.
    Bowl

To assemble

  1. 2
    Cut the tomatoes, cucumbers, green pepper, onion and radishes into small, even cubes.
    KnifeCutting board
  2. 3
    Chop the mint.
    KnifeCutting board
  3. 4
    Put the cucumbers, tomatoes, green pepper, radishes and onion in a large bowl.
    Bowl
  4. 5
    Pour in the dressing and toss well.
  5. 6
    Add the parsley and mint and toss.
262calories
7 gprotein
22 gcarbs
14 gfat
● protein 11%● carbs 36%● fat 53%

Per serving (809 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (3)

  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Dressed Vegetable Salad

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