California Avocado Israeli Salad

Introduction

History

Israeli salad is a popular Middle Eastern dish that typically consists of diced cucumbers, tomatoes, and onions, dressed with olive oil and lemon juice. This California Avocado version adds a creamy twist to the traditional recipe, making it a perfect summer salad.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to toast the walnuts before adding them to the salad to enhance their flavor.

- The Toasted Cumin Vinaigrette can be made in advance and stored in the refrigerator for up to a week.

- Feel free to customize the salad by adding other vegetables such as bell peppers or radishes.

Serving Suggestions

Serve the salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and refreshing meal.

Cooking Techniques

Toasting the walnuts enhances their flavor and adds a crunchy texture to the salad.

- Grinding the cumin seeds before whisking them into the vinaigrette helps release their aromatic oils.

Ingredient Substitutions

Use any type of olive oil for the vinaigrette, depending on your preference.

- Feel free to use any type of nuts in place of walnuts, such as almonds or pecans.

Make Ahead Tips

The Toasted Cumin Vinaigrette can be made in advance and stored in the refrigerator for up to a week. The salad ingredients can also be prepped ahead of time and assembled just before serving.

Presentation Ideas

Arrange the salad on a large platter and garnish with fresh herbs or edible flowers for a beautiful presentation. Serve it in individual bowls or on salad plates for a more elegant look.

Pairing Recommendations

This California Avocado Israeli Salad pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a glass of crisp white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The avocado may oxidize and turn brown, but it will still be safe to eat. Do not freeze the salad as the texture of the vegetables and avocado will change.

Nutrition Information

Calories per serving

Calories: 280

Carbohydrates

Total Carbohydrates: 10g

Dietary Fiber: 4g

Sugar: 2g

Fats

Total Fat: 25g

Saturated Fat: 3g

Trans Fat: 0g

Proteins

Protein: 3g

Vitamins and minerals

Vitamin C: 15% DV

Vitamin K: 20% DV

Potassium: 10% DV

Alergens

Contains nuts (walnuts)

Summary

This California Avocado Israeli Salad is a nutritious dish rich in healthy fats, fiber, and vitamins. It makes a great side dish or light meal.

Summary

This California Avocado Israeli Salad is a delicious and nutritious dish that is perfect for summer. With its creamy avocado, crunchy vegetables, and aromatic vinaigrette, it is sure to be a hit at your next meal. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting a dear friend in California. As we sat down for lunch in her sunny backyard, she brought out a beautiful platter of Israeli salad, bursting with vibrant colors and fresh ingredients. But what caught my eye was the addition of creamy, ripe California avocados.

I had always loved avocados, but I had never thought to add them to a traditional Israeli salad. As I took my first bite, the creamy texture of the avocado mingled perfectly with the crisp cucumbers, juicy tomatoes, and tangy lemon dressing. It was a revelation.

I begged my friend for the recipe, and she graciously shared it with me. As I scribbled down the ingredients and instructions in my trusty recipe notebook, I knew that this salad would become a staple in my kitchen.

Back home, I couldn't wait to recreate the California Avocado Israeli Salad for my family. I gathered all the ingredients - ripe avocados, crisp cucumbers, juicy tomatoes, fragrant parsley, and a squeeze of fresh lemon juice. As I chopped and diced, the kitchen filled with the fresh, vibrant aroma of summer.

When I finally tossed it all together and took my first bite, I was transported back to that sunny California afternoon. The flavors were bright and bold, with the creamy avocado adding a luxurious touch. My family devoured the salad, and I knew that this recipe would become a beloved favorite.

Over the years, I have made the California Avocado Israeli Salad countless times, adapting and tweaking the recipe to suit my family's tastes. Sometimes I add a sprinkle of crunchy toasted almonds for extra texture, or a drizzle of tangy balsamic glaze for a touch of sweetness.

But no matter how I choose to make it, this salad always brings back memories of that first taste in my friend's backyard. It reminds me of the joy of discovering a new recipe and the pleasure of sharing it with loved ones.

I have shared the recipe with many friends and family members over the years, and it has become a beloved classic in our household. Whenever I make it, I think of my friend in California and the sunny afternoon that inspired this delicious creation.

As I grow older, I treasure the memories of all the recipes I have collected and created over the years. Each one tells a story, whether it's a cherished family recipe passed down through generations or a new discovery shared by a friend.

And the California Avocado Israeli Salad will always hold a special place in my heart, a reminder of the power of good food to bring people together and create lasting memories. I am grateful for the experiences and friendships that have shaped my culinary journey, and I look forward to many more years of cooking, sharing, and savoring delicious meals with loved ones.

Categories

| Avocado Recipes | Cucumber Recipes | Hass Avocado Recipes | Israeli Recipes | Red Onion Recipes | Walnut Recipes |

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