Sharon's Israeli Salad with Avocado:  B’tayavon!

2 large tomatoes, diced or 12-15 cherry tomatoes, halved

2-3 baby cucumbers, diced

1 avocado, still slightly firm, diced

2 or 3 tablespoons of fresh Italian parsley, chopped

1 tablespoon of red onion, chopped finely

Vinaigrette dressing

1. Mix salad ingredients together.

2. Drizzle with Vinaigrette Dressing.

Vinaigrette Dressing

 

2 tablespoons Balsamic vinegar or fresh lemon juice

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

1 teaspoon mustard powder

1 teaspoon basil

A pinch of sugar (or a ½ tsp. of honey)

2 tablespoons olive oil

 

1. Mix together Vinaigrette ingredients except olive oil.

2. Add olive oil and whisk together until dressing thickens.

1. Add some savory:  Cut up black, green, kalamata olives (any olive) and serve on side. 

2. Add additional crunch: Matchstick slice bell peppers, carrots or fennel. Serve on side.

3. Middle Eastern best: Serve with humus and a slightly toasted pita.                               

4. Keep it Allium Free: Omit garlic powder in dressing and red onion in salad.                  

5. Add fresh mint to highlight the flavors.                                                                             

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Eat, Read and Dream is my forthcoming cookbook with Geri Clouston, inspired by my Foodie Lit columns. Available on Aug. 22 on Amazon. So exited to share with you!

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