I hope you are having a great week so far. I am leaving tomorrow morning for Atlanta, so tonight was my last night in New York. My beautiful friends Philip and Taylor invited me to their apartment in Brooklyn to have dinner. I went right after a yoga class I teach, which was a nice transition from my busy day. It was a really yummy meal! I brought an Israeli-Inspired Chopped Salad and raw cacao truffles.We also had baked yams, beets, spaghetti squash and sauteed swiss chard.
What was crazy- and awesome!- was that this wonderful lady named Amanda was at the dinner party! Amanda is a blog reader 🙂 of mine and I had answered some of her blog comments. It was so nice to meet her again and in person! And I got to meet her 3-year daughter Maddie.
I guess the universe pulls like energy together!
Here is  my Israeli-Inspired Chopped Salad:
This is great for bringing to spring  and summer parties. It adds a raw salad to a dinner party meal, WHILE looking elegant and brightly colored. Sometimes you want a little change from big floppy green leaves all over the plate. Don’t get me wrong, big floppy green leaves as a green salad is one of the staples of my diet, but sometimes you want to try something that looks visibly different.
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Israeli-Inspired Chopped Salad
Ingredients
- - Zucchini diced
- - Tomatoes diced (1 and a half times as much as the zucchini)
- - Cucumber
- - A handful of chopped parsley
- - A small handful of chopped mint
- - Juice of 1 lemon
- - a splash of olive oil
- - a sprinkling of Celtic sea salt not too much salt!!
- - a generous serving of freshly ground black pepper
Instructions
- Add all vegetables to a bowl and toss. Add the lemon, black pepper, olive oil and Celtic sea salt, and mix well with your love. 🙂 Think of who you are making the salad for. Stay present while making food! It can be a form of a meditation practice.
Tried this recipe?Let us know how it was on Instagram!
Enjoy this super fresh salad! And when wanting a different salad, try my tabouli salad recipe, perfect for gathering of friends!
Lots of love, Kimberly
It’s barely spring in Pennsylvania but your post has me already tasting garden grown Israeli salad. Thanks for a beautiful morning reminder of the many times I was instructed to meticulously chop the vegetables on an Israeli kibbutz and a small village kitchen in the West Bank.
Do you ever add the spice mix zataar to your salad?
Wow! Cool about the kibbutz. No I do not work with zataar very much but I love the flavor!
Do you have a good recipe with it that you’d like to share?
Thanks for visiting and please come back soon!
From your twitter… it drives me crazy when parents force their kids to eat bad food!!! We were recently at a restaurant and the woman next to us was fighting with a little boy and telling him he could not leave the table until he ate at least half of his burger and fries! It was so sad.
It is beyond sad. I really think that feeding your children horrible food is a form of child abuse. Parents need to be educated. Ignorance is not an excuse!
I made something like this today! 🙂 yummm
Hi there,
Anyone who knows about any good Vegan Cookbooks?
Marla
Thanks Kimberly, its 31 degrees celcius in Australia today so perfect for this type of food! Hubby is travelling overseas so he’ll look forward to this food when he gets home this weekend. I’ve just downloaded your book as an ebook from Book Depository but there is a problem with it – hopefully I’ll get it soon!