Israeli Mixed Salad

Name: Israeli Mixed Salad
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; 2 cloves garlic; 12 teaspoon salt; 12 cup fresh lemon juice (about 2-3 lemons); 12 teaspoon ground cumin; 6 tablespoons fine chopped parsley

15 ingredients

5 steps

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
2 cloves garlic
12 teaspoon salt
12 cup fresh lemon juice (about 2-3 lemons)
12 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.