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.
Affiliate links help to support my website and the free recipe content I provide. A percentage of any purchase you make via these links will go towards buying ingredients, photography supplies and server space, as well as all the other expenses involved in running a large cooking website. Thank you very much for browsing!
- 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
- 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.