Best 4 Israeli Salad With Jicama Recipes
Indulge in a symphony of refreshing flavors with this Israeli salad featuring the unique crunch of jicama. This vibrant salad is a delightful blend of crisp cucumbers, juicy tomatoes, aromatic red onions, and the star of the show, jicama, which adds a sweet and nutty touch. Topped with fresh parsley and a tangy dressing made with lemon juice, olive oil, and a hint of cumin, this salad is a burst of freshness that will tantalize your taste buds.
This article offers a collection of Israeli salad recipes that cater to various dietary preferences. For those following a vegan diet, there's a delectable vegan version that replaces the traditional feta cheese with creamy avocado and tangy tahini dressing. For those who enjoy the classic pairing of feta and Israeli salad, there's a recipe that incorporates creamy feta cheese into the mix.
For those seeking a gluten-free option, this article provides a recipe that uses quinoa instead of couscous, creating a hearty and nutritious salad that's perfect for a satisfying meal. And if you're looking for a low-carb alternative, there's a recipe that swaps out the couscous for cauliflower rice, resulting in a flavorful and keto-friendly salad.
No matter your dietary choices, this collection of Israeli salad recipes has something for everyone. Dive into the vibrant flavors of the Mediterranean with these refreshing and customizable salads that promise to awaken your senses and leave you craving more.
ISRAELI COUSCOUS AND ARUGULA SALAD
Steps:
- Bring a large pot of well-salted water to a boil. Add couscous and cook 8 to 10 minutes, until couscous has puffed up and is cooked through to the center. Drain and allow to cool. Transfer to a large bowl.
- Prepare dressing by whisking together the lemon juice and mustard while drizzling in the olive oil. Once slightly emulsified, stir in pepper flakes and season with salt and cracked black pepper.
- Toss the tomato, currants, cucumber, red bell pepper, onion and arugula with the couscous. Pour the dressing over top. Season with salt and pepper to taste and toss to the combine.
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
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.
ISRAELI SALAD WITH JICAMA
I found this easy, tasty recipe in a Chicago Sun-Times article on Passover recipes. You don't have to be Jewish to enjoy this one! This salad goes very well with grilled chicken or served on lettuce leaves for a light lunch.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel cucumber, if desired, and cut into a small dice.
- Mix cucumber with tomatoes, onion, jicama and parsley.
- Add oil, lemon juice and salt and pepper to taste.
- Serve cold or at room temperature.
- *note,cut the vegetables no larger than 1/2 inch dice.
- If you're making the salad more than a few hours ahead, don't add the salt until ready to serve or it will make the vegetables watery.
Nutrition Facts : Calories 65.5, Fat 3.6, SaturatedFat 0.5, Sodium 7.7, Carbohydrate 8.2, Fiber 2.8, Sugar 3.4, Protein 1.2
Tips:
- For the best flavor, use fresh, ripe vegetables.
- If you can't find jicama, you can substitute another crunchy vegetable, such as cucumber, radish, or celery.
- To make the salad ahead of time, prepare the vegetables and dressing separately and then assemble just before serving.
- This salad is a great way to use up leftover vegetables.
- You can add other ingredients to the salad, such as feta cheese, olives, or nuts.
Conclusion:
Israeli salad with jicama is a refreshing and healthy salad that is perfect for summer. It is easy to make and can be tailored to your own taste. So next time you are looking for a light and healthy side dish, give this salad a try.
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