Israeli Salad With a Twist


Ingredients:

3 medium tomatoes

3 Persian Cucumbers

1 Medium Bell Pepper - red, orange or yellow

1 carrot

1 small Kolrabi

3 small radishes

2 baby whole dill pickles (optional)

Juice of about ½ small lemon

your favorite Salt-Free seasoning mix

Leafy Greens (I like an organic mix of baby greens) enough for 4 servings

Chopped Parsley (optional)

Instructions:

  1. Dice all vegetables except for the greens into small cubes and place in a bowl large enough for tossing.

  2. Add lemon juice and seasoning and toss to combine well with the vegetables. Adjust spices to taste.

  3. To serve, on a plate or shallow bowl, put ¼ of the greens and top it with ¼ of the chopped vegetables making sure you get a little lemon juice onto the greens. Top with chopped parsley if using.

Enjoy!


Note:

A traditional Israeli salad is made with tomatoes, cucumbers and peppers, tossed with olive oil, lemon juice, salt and pepper and often served with feta cheese. This super easy ‘Twisted’ version shared here was an experiment and we found that with ripe organic tomatoes, Persian cucumbers, sweet bell peppers, crisp root vegetables, tangy lemon juice, a salt-free spice blend and no oil, it is equally delicious, Jumpstart compliant and very satisfying. Please note though that pickles are high in salt, and you may prefer to eliminate them. With that, feel free to experiment with your favorite diceable vegetables. The trick to this salad is finding the right combinations for you and cutting them into small pieces. We have been including an Israeli salad every morning with our breakfast for decades and are happy to share this recipe, joyfully amended, with you!

Serves 4