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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Sandra's Mexican Israeli Salad
A recipe for Israeli Salad made Mexican style with cucumbers, tomatoes, lime juice, shredded lettuce, cilantro, onion & salt. Vegan Pareve Kosher
- 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
- 2-6 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.