Israel Chopped Salad (Makes about 9 cups)
It’s the last month for official tomato season, so get ‘em while their hot! Or fresh, as it may be in this case. Fresh, locally sourced tomatoes are just so juicy and delicious.
I find this recipe to really meditative, since it is basically all chopping. You can chop while listening to relaxing tunes when you come home from work It is a great way to get in not only tomato, with all its lycopene and other beneficial vitamins and minerals, but also high silicon-containing cucumber, which is great for building healthy skin, hair and nails from the inside out.
You can top this salad over a green salad (a layered salad!), eat on it’s own with an avocado on top, or use as a dip for gluten-free crackers. Enjoy!
- 1 large organic cucumber, diced. (Don’t peel organic cucumbers as there is lots of minerals in skin)
- 3 large tomatoes, diced
- 1 large zucchini, diced
- 1 cup chopped white onion
- 1 ½ cups chopped parsley
- 3 Tbs. chopped mint
- 2 Tbs. olive oil
- 4 Tbs. fresh lemon juice
- 1 tsp. freshly ground black pepper
- 1 tsp. Celtic sea salt
Chop the cucumber, tomatoes, zucchini and onion and throw into a large bowl. Chop the parsley and mint and add to the bowl, and mix well. Add the olive oil, lemon juice, black pepper and Celtic sea salt, and adjust to taste. Enjoy!
Get ‘me while THEY’RE hot, not “their hot.”
I have been looking for this recipe forever thanks love all the info
I’m Nightshade-free, so the tomatoes won’t work for me, but I LOVE how clean this recipe is!
I made this over the weekend and I LOVE, LOVE, LOVE it! I could probably eat it every week. The flavors are just so fresh. I also make a quinoa tabbouleh that is basically the same as this recipe, but without the zucchini & adding quinoa. I love them both. My mom loved it too. I even passed this recipe on to a friend of mine who is trying a vegan lifestyle. I will make this over and over again. Thank you for such a wonderful recipe!
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