Israeli Salad With Jicama Food
ISRAELI VEGETABLE SALAD
Steps:
- For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
- In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
- Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.
SWEET AND CRUNCHY JICAMA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.
ISRAELI SALAD
Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food.
Provided by Maslow
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 18.4 g, Fat 22.3 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 1415.3 mg, Sugar 7 g
JíCAMA-MELON SALAD
Provided by Tom Gilliland
Categories Citrus Fruit Herb Freeze/Chill No-Cook Cinco de Mayo Chill
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.
JICAMA SALAD
Jicama is easily accessible in my part of the world and I am always looking for new and different ways to prepare it. This recipe is from "The New Family Cookbook for People with Diabetes". Makes a nice addition to a cookout. Please note: The cook time is the recommended chilling time.
Provided by PaulaG
Categories Mexican
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a serving bowl, combine the jicama, cucumber and orange segments.
- Whisk together the remaining ingredients and pour over jicama mixture; place in refrigerator and chill for 1 hour prior to serving.
Nutrition Facts : Calories 111, Fat 7.2, SaturatedFat 0.6, Sodium 151.9, Carbohydrate 11.8, Fiber 4, Sugar 5.4, Protein 1.2
JICAMA SALAD WITH LIME JUICE AND FRESH MINT
Provided by Jimmy Shaw
Categories Fruit Juice Herb Vegetable Appetizer Fourth of July Picnic Vegetarian Low Cal High Fiber Cinco de Mayo Father's Day Backyard BBQ Dinner Lunch Mint Healthy Jícama Party Potluck Lime Juice Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder, and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of the mint and cheese right before serving.
CALIFORNIA STYLE ISRAELI SALAD
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.
Provided by Sherbg
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 9.2 g, Fat 7 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 7.6 mg, Sugar 4.2 g
JICAMA ROMAINE SALAD
Stephanie Homme and her family in Baton Rouge, Louisiana are real fans of jicama. "It's a Mexican root vegetable that's like a cross between a turnip and sweet potato," she explains. "It's juicy, sweet and adds crunch and heat to this wonderful salad with feisty Mexican flair."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Combine first four ingredients. In a small bowl, mix dressing ingredients; toss gently with salad. Serve immediately.
Nutrition Facts : Calories 67 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 114mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
ISRAELI PEPPER TOMATO SALAD
"This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety...you can add foods like olives, beets or potatoes," says Sandy Long of Lees Summit, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomatoes, sweet peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 64 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SALAT KATZUTZ - "CHOPPED SALAD" (ISRAELI SALAD)
my favorite salad, the easiest and simplest thing you've ever had. Israelis put it in any type of pita, and eat it at breakfast, lunch, and dinner. It is the best. Very healthy, simple, and easy. The quality of the vegetables really make the salad, so get the firmest and ripest tomatoes, cucumber, etc. That's why this is best IN ISRAEL :)
Provided by Mivashel
Categories Lunch/Snacks
Time 10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- chop up the cucumber and tomato FINELY. It is chopped salad, because it is supposed to be chopped up! i'd say peel the cucumber, but it's not a must. The firmer, tastier the tomato, the better! If using red pepper, chop it up to about the same small size.
- Chop up the red onion very small, maybe even slightly finer than the other vegetables.
- Cut up/dice the parsely to taste - i'd probably use about 4 sprigs of parsely (any type works - italian, curly, etc.).
- the key is the dressing - very simple - simply make a 50/50 olive oil and lemon juice mix, and salt and pepper to taste.
- Mix it all together in a bowl and serve/eat.
Nutrition Facts : Calories 32.1, Fat 0.3, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 7.8, Fiber 1.8, Sugar 3.8, Protein 1.3
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