California Style Israeli Salad

California Style Israeli Salad

20
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
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Original recipe yields 6 servings

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Nutrition

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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Directions

  • Prep

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  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

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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 ...it is great. ...

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 g...

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 pepper...