Recipe by Makely Phillips
Serves: 4
Total Time: 20-25 minutes
With simple and fresh flavors reminiscent of home, Israeli salad is a common part of Israeli meals. No wrong way to enjoy it, in this recipe, I have served it over a bed of quinoa but you can also serve it on its own. Often served next to Israeli salad, the mushrooms and garlic add tremendous aromas and flavors to your favorite homemade or store-bought hummus. A great source of vitamins for the average busy college student, this recipe is ideal for storing in the fridge and eating over a few days time. My personal favorite is to enjoy the mushrooms and hummus with pita chips or raw veggies as a side dish or filling study snack.
Ingredients for Chopped Israeli Salad
2 cups diced cucumber
2 cups diced tomato
1 cup diced orange bell pepper
½ cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Directions for Chopped Israeli Salad
Dice vegetables finely. The finer the dice, the more the lemon juice and salt can infuse into the salad, adding flavor and complexity to the dish.
Place all ingredients in a large bowl and mix together.
Refrigerate until ready to serve. The longer it sits, the better as marinating is key to this recipe.
Ingredients for Sauteed Mushrooms
1 tablespoon olive oil
4 ounces of your preferred blend cut thinly
2 garlic cloves, minced or sliced thinly
1 cup Israeli-style hummus
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Directions of Mushrooms
Heat olive oil in a large pan over medium heat.
While pan heats, chop mushrooms into medium slices.
Add mushrooms and saute for about 4 minutes.
Add garlic and cook for 2 minutes.
Top hummus with mixture and sprinkle with salt and pepper to taste.
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