Israeli Salad

Name: Israeli Salad
Ingredients: 1 cup cucumber (peeled & diced); 1 cup tomato (diced); 2 tablespoon parseley (picked & chopped); 1/4 teaspoon black peppercorns (ground); 1 teaspoon coriander; 1 teaspoon oregano; 1 teaspoon papaya (fresh); 1/4 cup garlic; 1/2 cup red pepper (diced); 4 lemon (juiced)

Written by Pritikin Chefs

0.5 min read

Israeli Salad

Course: Lunch, Salad, Side Dish, Vegetarian

Cuisine: Mediterranean, Middle Eastern, Vegan, Vegetarian

Yield: people

Materials

1 cup cucumber peeled & diced
1 cup tomato diced
2 tablespoon parseley picked & chopped
1/4 teaspoon black peppercorns ground
1 teaspoon coriander
1 teaspoon oregano
1 teaspoon papaya (fresh)
1/4 cup garlic Place garlic cloves on a nonstick sheet in the oven and bake at 350 degrees for 12 to 15 minutes on one side, then 5 minutes on the other, till brown.
1/2 cup red pepper diced
4 lemon juiced

Instructions

Mix all ingredients together and let sit 15 minutes in the refrigerator before serving.

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