Sandra’s Mexican Israeli Salad

My dear friend Sandra (aka my BFF amiga) was born in Mexico. Her hubby Rafi was born in Israel, but his background is Indian Jewish. Because of the diverse flavor preferences within her family, Sandra has learned to artfully blend the flavors of Mexico, Israel, and India into creative multi-cultural dishes. We always look forward to dining at Sandra and Rafi’s home.

On Christmas Eve, Sandra invited us over for a traditional Mexican meal. She served us this spicy take on Israeli salad, which I totally loved. She graciously allowed me to share the recipe with you today. I’ve also included a yummy variation on this dish that includes avocados.

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Citrus Juicer

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Sandra's Mexican Israeli Salad


  • 1 lb Persian cucumbers, diced small
  • 1 lb fresh ripe red tomatoes, seeded and diced
  • 1/2 head iceberg lettuce, sliced into thin shreds
  • 1/2 white onion, minced
  • 2 to 6 fresh jalapeños, seeded and diced (use more peppers for more heat)
  • 1/2 cup fresh minced cilantro
  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • Salt to taste
Servings: 8
Kosher Key: Pareve
  • Combine all ingredients in a bowl. Add 2 jalapeño peppers for mild, 6 for a kick. Use serrano peppers for a super spicy salad. Make sure you remove all seeds from the jalapeños before adding to the salad (serranos don't need to be seeded).
  • Toss the salad till all vegetables are well coated with cilantro, oil, lime juice, and salt. Best served fresh at room temperature.
  • Variation: Add 2 ripe diced avocados.

Comments (8)Post a Comment

  1. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    my mom is the best at making food and it is indeed make out of love. she is amazing and every bite i take from this delicious platter makes my taste buds run wild. personally, i like the fiery kind, yep i’m a dare devil 😀

  2. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    this looks great! love spicy foods. I’m not Jewish but I’ve really enjoyed your recipes so far. tried your noodle kugel last week and it was to die for, so yum- my brother’s family was staying with us and the entire thing was inhaled in one day! so good job and i’ll try this one next!

  3. I have a Jewish friend who taught me Israeli salad, he eats it for breakfast with eggs and cheese. I found it dull, needed some spicing up. Adding jalapenos is brilliant and thinking about the avocado/limejuice combo makes my mouth water. This recipe looke like a keeper!

  4. hi tori good looking salad
    jalopenos are good for spicing up every meal. In israel peppers are in most sephardic and israeli dishes in one way or another-not yet in gefilte fish so ill try it and let you know what happens. Skhug is the hot sauce from yemen that i use today made from peppers garlic and coriander,i got addicted to it many years ago whe i put it in my schwarma

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