Israeli Salad Recipe made with finely hacked vegetables, new herbs, lemon and olive oil. Vegetarian and Gluten Free! Serve this close by Grilled Chicken Shawarma or keep it vegetarian and present with falafel, pita and hummus.
This is the invigorating and delectable Israeli Salad I was enlightening you regarding a week ago that sets so well with Grilled Chicken Shawarma. The plate of mixed greens itself overflows with all the great kinds of summer – new veggies and herbs, hurled in a straightforward lemony dressing. Basic new fixings, solid, light… .and very delectable! This resembles summer in a bowl.
An invigorating cleaved plate of mixed greens, called Israeli Salad, that is veggie lover and gluten free and goes flawlessly with flame broiled chicken shawarma, or toasted pita and hummus or cooked spiced chickpeas or falafels!
Also Try Our Recipe : Quinoa Broccoli Slaw with Honey-Mustard Dressing
ingredients
- 2 extra large tomatoes
- 1 English cucumber
- 1/2 medium red onion
- 1 red bell pepper
- 1 yellow bell pepper
- ½ C herbs (Italian parsley, mint or cilantro, or a mix)
- zest of one lemon
- Lemon juice (start with ½ a lemon, more to taste)
- 4 Tablespoons olive oil
- Salt and pepper, to taste
instructions
- Chop the first 6 ingredients into a very small fine dice. The smaller, the better. Take your time with this and a sharp knife really makes this easier!
- Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
- Taste and adjust lemon and salt to your liking.
For more detail : bit.ly/2MHuLuM
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