Israeli Mixed Salad

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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
• 1⁄2 teaspoon salt
• 1⁄2 cup fresh lemon juice (about 2-3 lemons)
• 1⁄2 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.