Israeli Salad with Pickles and Mint
- 2 lbs. Persian or English cucumbers, peeled and diced
- 2 lbs. ripe tomatoes, seeded and diced
- 3 large dill pickles, diced
- 1 bunch chopped fresh mint
- 2 tbsp extra virgin olive oil
- 2 fresh lemons, juiced (or more to taste)
- 1/2 tsp salt (or more to taste)
- 1 cup mixed spring greens (optional)
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Greens, mixed spring (1 cup)
- Lemons, fresh (2)
- Mint, fresh (1 bunch)
- Persian or english cucumbers (2 lbs.)
- Tomatoes, ripe (2 lbs.)
- Condiments
- Dill pickles, large (3)
- Cooking & Baking
- Olive oil, extra virgin (2 tbsp)
- Salt (1/2 tsp)
Preparation
Read recipe preparation on theshiksa.com
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Published January 4, 2012 (1 year ago).
38 people saved this recipe.
