Israeli Salad

Name: Israeli Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 large handful arugula (lettuce can be substituted); 1 small half a beet, peeled; 1 medium carrot, peeled; 1 medium cucumber, or 3 small ones; 2 Tbsps good quality extra virgin olive oil (or more); 59 milliliters finely chopped flat-leaf parsley or cilantro; 79 milliliters crumbled Feta or firm goat cheese; 1 small half a kohlrabi, peeled; 2 Tbsps freshly squeezed lemon juice (or more); 158 milliliters mixed nuts and seeds (such as walnuts, sliced almonds, pine nuts, pumpkin and/or sunflower seeds – coarsely chopped); 5 red globe radishes; 2 Tbsps finely chopped red onion; 1 serving sea salt and freshly ground pepper; 1 ripe tomato

You can never have too many main course recipes, so give Israeli Salad a try. One portion of this dish contains approximately 38g of protein, 95g of fat, and a total of 1176 calories. This gluten free, primal, and vegetarian recipe serves 1. A mixture of onion, flat-leaf parsley, carrot, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes.