California Style Israeli Salad recipe

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Ingredients

8 roma (plum) tomatoes, diced
1 English cucumber, peeled and diced
1 cup peeled, chopped jicama
1 small yellow bell pepper, diced
½ cup diced red onion
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon dried parsley
salt and pepper to taste

Nutrition Info

100.3 calories
carbohydrate: 9.2 g
cholesterol: : -
fat: 7 g
fiber: 2.7 g
protein: 1.5 g
saturatedFat: 1 g
servingSize: -
sodium: 7.6 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.

Recipe Yield

6 servings

Recipe Note

This salad is beautiful, as well as being delicious and a little bit 'different', even though it is very easy to find ingredients and prepare. Kids and adults love it. It is a family favorite.

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