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Jerusalem Salad

Yields1 Serving

Jerusalem Salad-1

 1 Red bell pepper Diced finely
 1 Tomato Diced finely
 1 cup Parsley Chopped finely
  cup Red onionDiced Finely
 2 Persian cucumbers Diced finely
  cup Wild Garden Tahini
 3 tbsp Water
 ½ A lemon's juice
 Salt to tasteRecommend about 1 tsp

In a big bowl, add all the diced vegetables.

Jerusalem Salad-3


In a small bowl, mix together the tahini, water, lemon juice, and salt. Add more water if it needs to be thinned out. Taste to see if it needs more salt. (Optional) - Add a tbsp of olive oil to the dressing.

Jerusalem Salad-2


Add this dressing to the veggies and mix together. Set in the fridge until time to eat. *It is best to dress this salad an hour before serving.

By: Heifa from Fufu’a Kitchen

Jerusalem Salad-1