Israeli Salad, California Style

Name: Israeli Salad, California Style
Prep time: 40 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 pickling or Persian cucumbers (or 2/3 hothouse cucumber), cut into 3/8-inch dice; 1 piece jicama (about 1/2 pound), peeled and cut into 3/8-inch dice; 5 ripe but firm plum tomatoes, cut into 3/8-inch dice; 6 tablespoons chopped green onions (white and green parts); 2 tablespoons extra-virgin olive oil; 2 tablespoons strained fresh lemon juice; Salt to taste; Freshly ground black pepper to taste; Hot sauce or cayenne pepper, optional

Recipe GLPR0daa87dc4fa252

Mediterranean

Salad

15 min

163 cal

Servings: 4

No-Cook

SNAP eligible

A crisp, vibrant salad combining finely diced fresh vegetables with a bright lemon vinaigrette. This California-inspired take on the classic Israeli salad features cucumbers, jicama, tomatoes, and green onions dressed simply with extra-virgin olive oil and fresh lemon juice. Perfect served chilled or at room temperature as a light, refreshing accompaniment or light main course.

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Ingredients

3 pickling or Persian cucumbers (or 2/3 hothouse cucumber), cut into 3/8-inch dice

1 piece jicama (about 1/2 pound), peeled and cut into 3/8-inch dice

5 ripe but firm plum tomatoes, cut into 3/8-inch dice

6 tablespoons chopped green onions (white and green parts)

2 tablespoons extra-virgin olive oil

2 tablespoons strained fresh lemon juice

Salt to taste

Freshly ground black pepper to taste

Hot sauce or cayenne pepper, optional

Directions

Combine the diced cucumbers, jicama, tomatoes, and chopped green onions in a shallow serving bowl.
Drizzle the extra-virgin olive oil and fresh lemon juice over the vegetables.
Season with salt, freshly ground black pepper, and hot sauce or cayenne pepper to taste. Toss gently to combine.
Serve immediately at room temperature, or refrigerate for 20-30 minutes before serving chilled.

Comments

Grocery List Plus Editorial Staff4.25

Jicama forces a special trip to Harris Teeter or Kroger, where it runs $3–4 per pound and is not a weeknight staple—for a four-person salad, you are adding $5–7 to the cart. The rest of the ingredients are reliable at any Charlotte chain, and the cost per serving lands around $2–2.50 once you factor in the jicama. The stated time is honest for people who own a sharp knife and a cutting board; no hidden prep. This is a same-night dish that does not hold well after a day, so it suits a family dinner when everyone is home, not a leftover strategy.

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