Israeli Mixed Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 2 large tomatoes
• 1 medium seedless european cucumber
• 6 kalamata olives, pitted
• 1 large raw carrot, peeled
• 1 large raw beet, peeled
• 1 -2 avocado, peeled and pitted
• 2 medium potatoes, parboiled (still somewhat firm)
• 1 large mild onion (burmuda or spanish)
• 1 green pepper
• 2 hard-boiled eggs
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1/2 teaspoon ground cumin
• 6 tablespoons fine chopped parsley

Recipe

• 1 to prepare the dressing, process all ingredients in a food processor or blender until creamy, and then set aside.
• 2 slice the carrot and beet into a food processor and pulse on and off until diced.
• 3 dice all the other ingredients by hand.
• 4 mix them all, except for the chopped eggs, gently in a salad bowl and dress with tahini cream salad dressing.
• 5 toss and sprinkle the top with diced eggs.