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Baked By Israeli Salad Recipe

Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes

The Baked by Melissa viral salad made Jewish!

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Instead of cabbage, I’ve based this version on an Israeli Salad with a tahini dressing, loaded with cucumbers, tomatoes, red onion, pickles, parsley, mint, za’atar and a lemon-tahini dressing that is packed with flavor. Scoop it up with pita or add it to your falafel wrap for an insanely delicious (and veggie packed) salad!

Did you know that eating is a metaphor for anything that we choose to take into ourselves from the outside world? This includes food, medicine and even ideas. Choose wisely! Get more Jewish food thoughts here.

Ingredients

Servings 6
  • 2 English cucumber finely diced
  • 3 green onions chopped
  • 2 cups cherry tomatoes quartered
  • 2 large pickles finely chopped
  • ½ cup fresh parsley chopped
  • ½ cup fresh mint chopped
  • 1 clove garlic
  • ¼ cup tahini
  • 2 tablespoons nutritional yeast
  • Juice of 2 lemon
  • Zest of 1 lemon
  • 1 tablespoons za’atar
  • 3 tablespoons water
  • Pita chips to serve
Instructions

Nutritional Facts

Nutrition Facts
Baked By Israeli Salad Recipe
Amount per Serving
Calories
107
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Sodium
 
192
mg
8
%
Potassium
 
460
mg
13
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
1061
IU
21
%
Vitamin C
 
30
mg
36
%
Calcium
 
83
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • ombine all vegetables in a large bowl.
  • In a medium bowl, add garlic, tahini, nutritional yeast, lemon juice, zest, za’atar and water. Mix to combine.
  • Drizzle dressing over the vegetables, eat with pita chips!

Video

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