Israeli chopped salad for one

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Israeli salad in white bowl with gold spoon.

Treat yourself right and make a fresh Israeli chopped salad of finely cut veggies, seeds and tahini dressing that will fill your stomach and replenish your lost energy. It's vegan, healthy, and filling, and can be made for one, or multiplied to feed 10. Omit any ingredients you don't have, or add others, like lettuce or bell pepper - just don't make this into a production! This salad is meant to be quick and easy.

Course Salad

Cuisine Israeli, Middle Eastern

Keyword Israeli chopped salad, Israeli salad

Prep Time 15

Total Time 15

Servings

Calories 272kcal

Author Ksenia Prints

Equipment

Ingredients

1 medium-sized cucumber
¼ red or white onion
1 to mato in winter, please use a handful of cherry tomatoes
1 tablespoon sunflower seeds
½ tablespoon hemp seeds
1 teaspoon za'atar herb mixture
1 tablespoon finely sliced parsley or mint
1 tablespoon raw tahini
1 tablespoon tahini oil if your tahini isn't really separated, just scoop out two tbsps of tahini and oil
2 tablespoon water
1 tablespoon lemon juice
½ teaspoon salt

Instructions

Toast sunflower seeds. Set aside
Finely chop cucumbers, onion and tomatoes (ensure all of your pieces are really small and uniform; this is the magic of this salad). Ladle into a bowl, and toss to mix.
Sprinkle toasted sunflower seeds, hemp seeds, za'atar mixture and mint (or parsley) on the salad.
In a jar, mix raw tahini, tahini oil and water (you may need to use a blender, depending on how soft your tahini is). Drizzle tahini on salad.
Finely, squeeze lemon juice and sprinkle salt on salad. Toss to combine, taste, and add more salt or lemon, as needed.
Serve with some warm pita, crusty bread, or your choice of protein.

Video

Notes

Nutrition