California Style Israeli Salad

California Style Israeli Salad

Sherbg 5

"This salad is beautiful, as well as being delicious and a little bit 'different', even though it is very easy to find ingredients and prepare. Kids and adults love it. It is a family favorite."

Ingredients 15 m {{adjustedServings}} servings 100 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.
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Reviews 20

  1. 27 Ratings


I gave this to all of my friends who are looking for a delicious crunchy veggie dish, It is in my refreigerator every week so when I am hungry, I just scoop up a bit and wow is great. Two fresh lemons and the jicama veggie are a MUST HAVE I also add cilantro, salt and a touch of pepper. Because you use the English Cucumber and the plum tomatoes, it does not get soggy.


Thank Haven for the produce guy because I had no idea what the difference was between a English cucumber & a regular one, much less what a jicama was. I was skeptical about the jicama, but I'm going to be looking for more recipes with it. This is a keeper, but I'd refrigerate several hours before serving because it tastes better & the flavors can blend.

Just me

This is a wonderful salad. I have made it both with jicama and without. Without it is more traditional and with, a little more modern and more cruncy. I have also used different colors of peppers mixed together to give it a more colorful appearance.It has become my favorite salad.