Israeli Mixed Salad

Mary Leverington's Note:

A little time-consuming to prepare, but definitely worth it. You could dress the salad with sour cream, yogurt, or mayonnaise thinned with a little lemon juice instead of the Tahini Cream Salad Dressing if you wish. The Tahini Dressing is excellent by itself served with wedges of pita bread.

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 large tomatoes
• 1 medium seedless European cucumber
• 6 kalamata olives , pitted
• 1 large raw carrot , peeled
• 1 large raw beet , peeled
• 1 -2 avocado , peeled and pitted
• 2 medium potatoes , parboiled (still somewhat firm)
• 1 large mild onion (Burmuda or Spanish)
• 1 green pepper
• 2 hard-boiled eggs

Tahini Cream Salad Dressing

• 2 cloves garlic
• ½ teaspoon salt
• ½ cup fresh lemon juice (about 2-3 lemons)
• ½ teaspoon ground cumin
• 6 tablespoons fine chopped parsley

Directions:

1. To prepare the dressing, process all ingredients in a food processor or blender until creamy, and then set aside.
2. Slice the carrot and beet into a food processor and pulse on and off until diced.
3. Dice all the other ingredients by hand.
4. Mix them all, except for the chopped eggs, gently in a salad bowl and dress with Tahini Cream Salad Dressing.
5. Toss and sprinkle the top with diced eggs.

Reviews

[Slewfoot Sue]

Because of the Tahini Dressing, this Israeli salad was so much more deliciously Middle Eastern than the others listed. Left out the potatoes & beets, tho, that was questionable to me.. Revised the salad by: Adding 1C Italian Parsley, 30 Kalamatas and extra garlic in the dressing. So many vegetables can be experimented with in this salad! Thanks.