When you make most of your own meals, as many celiacs must, you learn to take shortcuts. Here’s my Israeli salad – known by many other names – with almost all of the same ingredients as the gazpacho (click here) I posted the other day. I just add avocado, red onion, a bit of serrano or another pepper and sometimes olives, like today. And I take out the bread, Worcestershire sauce and red pepper. With those few tweaks, a whole new dish!
If the red onion is too strong for your taste, try shallots. If you hate cukes, leave them out. Throw together what you have in the fridge that works, and call it yummy. The idea is to have enough texture and complexity to keep you coming back.
I find that my old friends green peppers, avocado, tomato and cucumber keep my mouth and stomach happy and the cookies at bay, especially with the natural fats from the avocado and olive oil that I put in salads and other recipes that include them.
It’s a great lunch or dinner accompaniment for a hot day like today (if you live in a place where, like my town, the weather is hitting 93 degrees right about now)!
Here’s the whole ingredient list, if it’s helpful. Everything is optional and to your own tastes, except the tomatoes and green peppers, which balance out the rest of the flavors. All below that can be diced should be diced, except the herbs you can tear (they taste better that way).
1/2 green pepper
1/4 cucumber, depending on size
balsamic vinegar (1-2T)
lime juice (fresh is best)
olive oil (2T?)
salt and pepper
Serves 2 as a side dish or 1 as a main.