Caveraeli Salad
Posted by Caveman Cooking on June 5, 2010
Our culinary journey to the Middle East continues with a Cali-Caveman’s take on the classic Israeli Salad. The great thing about this recipe is that it compliments many Western dishes, as well. A tasty, delicious, refreshing salad that works especially well in the warm weather months.
INGREDIENTS
1 Medium Cucumber
1 Medium Tomato
3/4 Medium Avocado
1/4 Sweet Onion
3 Tbsp Olive Oil
3 Tbsp Italian Flat Leaf Parsely, minced
1/4 Tsp Celery Seeds
Juice from 1/3 to 1/2 Fresh Myers Lemon
Salt and Pepper to taste
RECIPE
Dice cucumber, tomato and onion.
HINT: Traditionally, this recipe calls for Roma Tomatoes. However, you really can use whatever variety you wish. For this dish, I went with Heirloom Cherry Tomatoes for their color as well as their flavor.
Chop onions and mince parsley.
Place all the above into a large mixing bowl.
Seed lemon and then squeeze juice over ingredients. Add Olive oil and Celery Seeds.
Gently toss salad until all ingredients are thoroughly mixed.
Serve immediately or cover and refrigerate. Plate with Hummus, Tahina Sauce, Baba Ghanouj, Falafel, Kabobs, Pita Bread, or any other regional dish. Or, add some Grilled Shrimp and turn it into an entree. This salad is so versatile … and so gooooood!
SIDE NOTE: As a teenager, I actually lived on the traditional version of this salad and Chicken Schnitzel for three months and got quite burned out on it. It took me years before I could even think about being in the same room with this salad! When I finally decided to give it another chance, I knew I had to give it a different spin if I was going to eat it on any type of semi-regular basis. This recipe was the result. By the way, I still can’t bring myself to come face to face with Schnitzel.
Prep Time = 15 Minutes
Cooking Time = n/a
Serves 4
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.
Caution: Caveman Cooking 
Cynthia said
Sounds totally wonderful! Time for me to be starting some parsley anyway. Now I will start a bit extra for this recipe!
cavemancooking said
I was thinking the same thing, Cynthia. Got a perfect spot in the garden for some parsley.
Drick said
delightful and I know a great taste, would make a great salsa too…
cavemancooking said
Yes it would, Drick! It’s very versatile!!
Claudia said
All fresh and summery and welcoming. A keeper.
cavemancooking said
Thank you, Claudia!
swibirun said
A great summer salad! It’s a little silly but the celery seed caught my eye. It’s one of my favorite secret ingredients because it has a unique taste with a lot of power. Cole slaw isn’t slaw without it and I love it in grilled chicken marinades.
Throw some of this salad in a pita with some taziki and I’m a happy guy. Great job!
cavemancooking said
Thanks, Chris! That celery seed goes great in chicken salad, too!
If you are going to try this salad, give the Tahina Sauce a go in place of the Tzatziki. It just may rock your world! 😉
Kristi Rimkus said
Fantastic pictures. Fresh and colorful, right up my alley.
cavemancooking said
Thanks! It’s so good and refreshing, Momma Rim. You will love it this summer!