Israeli Salad

6
Servings
1520m
Prep Time
0m
Cook Time
1d 1h 20m
Ready In


"This salad which is essentially made with chopped tomatoes and cucumbers, dressed with lemon juice, pomegranates, etc. is served everywhere and with everything in Israel; alongside a breakfast omelette, inside a huge Iraqi-style flatbread with lamb shawarma, or as a main course topped with garlicky chicken or scattered with crumbled white cheese served on it's own as a side or making part of a light lunch. Source: Cherish cookbook"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (248.4 g)
  • Calories 92.9
  • Total Fat - 5 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 10.1 mg
  • Total Carbohydrate - 12.3 g
  • Dietary Fiber - 3.8 g
  • Sugars - 6.4 g
  • Protein - 2.2 g
  • Calcium - 33.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 75.1 mg
  • Thiamin - 0.1 mg

Step 1

Halve the cucumbers lengthwise and use a teaspoon to remove the seeds and watery centers. Then cut the cucumbers into thin strips and then into dice.

Step 2

Put all the ingredients in a bowl, in the order listed (cucumbers - pomegranate seeds), except that you leave the lemon juice, olive oil, cinnamon and salt until just before serving.

Step 3

Toss together, then taste for seasoning and adjust with a little more salt, if necessary. Serve immediately, at room temperature.

Tips & Variations


No special items needed.

Tags : Salads

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