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Israeli salad, California style

Time 40 minutes
Yields Serves 4
Israeli salad, California style
1

Mix the cucumbers, jicama, tomatoes and green onions in a shallow bowl. Add the oil, lemon juice and salt, pepper and hot sauce to taste. Serve chilled or at room temperature.

My husband and I find that having this salad every day is a useful, enjoyable diet aid. Although it’s most delicious with its traditional dressing of olive oil and fresh lemon juice, it’s so good that you can get by with very little dressing, or even, for days after too much feasting, none at all. The salad is at its best if you cut the cucumbers, jicama and tomatoes in small dice, preferably 3/8 inch, but in any case no larger than 1/2 inch.

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