Israeli Salad

I discovered the delicious Israeli salad a number of years back on a trip to Israel and I have loved it ever since. I often forget about this simple salad, and go a long time without making it. BUT, this summer I am teaching art classes at Jewish Community Center and have rediscovered my love for Israeli Salad, as they often have it in the Cafe here. I especially love this salad during the summer months for the refreshing flavors, and how beyond simple it is to throw together. So, now that your tomatoes are ripening, get ready to make this delicious salad! It definitely makes for a great BBQ addition! I like to make a big bowl of it and keep it in the fridge as a healthy side dish all week with my lunch. Another great variation is turning the dish into a delicious Cauliflower Tabouli Salad. I used to often make tabouli salads with quinoa, but have yet to turn back since finding this no-grain option using cauliflower rice!

Israeli Salad |


  • 3 large organic cucumbers (or 4-5 small), finely chopped
  • 3-4 organic ripe tomatoes, finely chopped
  • 1/2 red onion, finely chopped (can omit)
  • 1/3 cup fresh Italian parsley, finely chopped
  • 1 1/2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice, more to taste
  • Himalayan sea salt and freshly ground pepper, to taste
  • Optional: ground garlic, to taste
  • Optional: 1/3 cup scallions, finely chopped

Optional Additions: 

  • 1/2 cup crumbled feta cheese (if you do dairy)
  • 1 green pepper, finely chopped
  • 1 15 oz. can chickpeas, rinsed and drained

Cauliflower Tabouli Version:

  • 1 head of cauliflower, grated into cauliflower ‘rice’


  1. Finely chop cucumbers, tomatoes, and onions and combine in a large mixing bowl
  2. In a food processor, pulse parsley until fine (or chop by hand)
  3. Combine chopped parsley into bowl and mix well
  4. Pour lemon juice and olive oil over vegetables and mix well to coat
  5. Add scallions, ground garlic, Himalayan sea salt, and freshly ground pepper to taste
  6. Taste and adjust seasoning as desired
  7. Cover and refrigerate until ready to serve

Tip: to prevent salad from getting too watery, scoop out seeds of the tomatoes before chopping

Cauliflower Tabouli

  1. In a food processor (or by hand using a grater), pulse/grate cauliflower until a fine rice consistency
  2. Add cauliflower rice into salad bowl and mix well to combine
  3. Cover and refrigerate until ready to serve


Benefits of Lemon:

  • One of the most alkaline-forming foods (restore body’s pH)
  • Fight the flu (rich in vitamin C and flavonoids)
  • Cleanse your bowels
  • Contain powerful antioxidants
  • Contains 22 anti-cancer compounds

Benefits of Cucumbers:

  • Relieves joint pain
  • Reduces cholesterol
  • High in fiber: promotes digestion/aids in weight loss
  • 95% water which hydrates the body/flushes toxins
  • Good source of vitamin A

Benefits of Tomatoes:

  • Good source of fiber, calcium, b-complex vitamins, vitamin A, and vitamin C
  • Improves immunity
  • Supports bone health
  • High in beta-carotene which helps skin look great
  • Contains lycopene making tomatoes a natural cancer fighter
  • Boosts gut health

Benefits of Parsley:

  • Good source of beta-carotene and vitamin C, K, and A
  • Anti-bacterial
  • Aids in digestion
  • Immune booster
  • Soothes Indigestion
  • Purifies blood
  • Anti-inflammatory

Benefits of Pink Himalayan Sea Salt:

  • Controls the body’s water levels
  • Promotes stable pH balance in cells
  • Naturally promotes healthy sleep patterns
  • Supports healthy respiratory function
  • Assists the body to better absorb nutrients

Israeli Salad | Lexiscleankitchen.comIsraeli Salad |


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