Israeli Salad with a JZ FITNESS Twist

Living in Los Angeles blesses us with farmer’s markets and lots of fresh produce.  So many other ingredients are produced in what my former boss called the land of salads.  Yes, California is known for its produce and I am perplexed as to why more locals aren’t getting enough veggies.  When I ask people, they simply request easy ways to get them in so that there is taste and more excitement behind eating them.  So I am on a mission.  This mission shall only lend to very big things.  Stay tuned…

This is an Israeli Salad, but with a JZ FITNESS twist.  Israeli salads don’t always taste fresh to me, but this salad rocked my taste buds.  I put so much “stuff” into it, and the flavor is to try for.  This dish contains all macronutrients including carbohydrates, protein and fat.  So make one big casserole dish and allow your family to dig in.

What to get:

  1. Cherry tomatoes (red and yellow)
  2. Cucumbers (Persian cucumbers are ok)
  3. Organic basil
  4. Mini bell peppers (tri-color)
  5. Red onion
  6. Ripe sliced olives
  7. Lemon
  8. Albacore tuna in water
  9. Avocado
  10. Apple cider vinegar
  11. Granulated garlic powder
  12. Himalayan sea salt

What to do:

I know there is a lot of chopping, but what can I say?  Get over it?!  LOL!  The flavor is so magnificent it is worth the energy.  It really doesn’t take a lot of time.  Get your kids involved and make it a family event. Even better!

I prepped for 4 people. I started dicing the basil (about 10 leaves).  Then I peeled and chopped the cucumbers.  I cut the cucumbers into halves once I sliced them.  This was tedious; cherry tomatoes (2 cups) were each cut in half (watch your fingers-you’ve been warned!)  Mini bell peppers were cut and diced.  I used 10.  The red onion was cut into 1/4 and used.  I diced the onion.  Then I opened up the small little jar of cut olives and tossed the whole dang thing in.  I cut a lemon in half and I used my little net guard to protect my dish from catching lemon seeds.  (Love this thing. You can get it at the dollar store.)Next, I added some apple cider vinegar to the whole dish.  Don’t just dump it on.  Drizzle it on because it will fall to the bottom anyway and if you drown your veggies in it, it will be soggy and gross.  Add a dash of the himalayan salt.

In a separate container, prep the tuna salad.  So simple.  Get 2 cans of tuna.  Use 1 large avocado or 2 small.  Get out that granulated garlic powder shaker and shake shake shake….You can add a dash of himalayan salt to the tuna too or not.  Once the tuna salad is made, dump it into the Israeli Salad.  Mix everything together thoroughly.  If you do NOT want any protein in this dish, keep it vegan without the tuna.  The olives will lower the glycemic index.  You might also opt to cube an avocado throughout the salad for an additional flavor.

 

Either way, this dish is the BOMB baby.  Enjoy and share with your friends and family! xo JZ

 
 
NutritionJennifer ZerlingRecipe, veggies, dinner, Lunch/DinnerComment