In the 1970s, the British Consumer League of Israeli Products published a book of recipes from famous Israeli people. Golda Meir, who lived on a kibbutz with her husband Morris for a time, contributed this classic Israeli salad. Similar dishes are served on kibbutzim across Israel to this day.
Ingredients
Servings 4
Salad
- 1 head lettuce
- 3 tomatoes
- 1 cucumber
- 1 green pepper
- 7 radishes
- 3 green onions
- 3 carrots
- 1 hard boiled egg
Dressing
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon mayonnaise
- Salt and pepper to taste
Nutritional Facts
Nutrition Facts
Golda’s Kibbutz Breakfast Salad
Amount per Serving
Calories
109
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
47
mg
16
%
Sodium
64
mg
3
%
Potassium
569
mg
16
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
4
g
8
%
Vitamin A
9700
IU
194
%
Vitamin C
41
mg
50
%
Calcium
62
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Tear the lettuce and place in a large salad bowl. Chop tomatoes, cucumbers, green pepper, radishes and green onion and add to salad bowl. Grate the carrots and the egg over top.
- In a small bowl whisk lemon juice, olive oil, mayonnaise, salt and pepper. Adjust to taste, pour over salad and toss gently before serving.
The salad reminds me of breakfast on the kibbutz. Warm bread, shamenite (sp). Loved it.
Sounds like a nice salad for lunch. My American palate doesn’t incline toward savoury flavors and vegetables first thing in the morning. It’s wise to eat as well as drink water in hot climates; it will help you stay hydrated better than hydration from beverages alone.