I was in Israel recently for a friend’s wedding. Israel, it turns out, is full of good food. Additionally, as a country with a rather large farming industry, they also have very good fruit and veg. (Side note: I am aware of some of the political implications here. I would rather not get into them right now. This is a post about salad, not politics).
One place this manifests is in their breakfasts. The “Full Israeli” breakfast contains quite a lot of salad. This wasn’t something it had really occurred to me to do before, and I found that I quite liked it, so I’ve decided to have a try at adopting it and make salad my breakfast food for a while and see how it goes.
(Also I figured a bit of a dietary shake up might help take off the most of 2KG I added to my waistline while there. This was less due to the salad breakfasts and more due to the pastries that went with them. The giant lunches and dinners probably didn’t help either. Did I mention the food over there is rather tasty?)
in future I’m planning to pre-prepare some things to use as the base of the salad, but I haven’t done that yet so this morning’s salad was fairly basic. I did novel-ish things with seasoning it though and the result was rather tasty:
- About half a romaine lettuce, quite finely chopped (I don’t like large leaves in my salad)
- About a quarter of a cucumber, coarsely chopped
- A raw yellow pepper, coarsely chopped
- A handful of toasted almonds
- A drizzle of olive oil
- Juice of half a lemon
- A heaped spoon of za’atar
Dressing it was very simple – just added the olive oil, lemon and za’atar on top of the salad and tossed it all together. Didn’t bother to premix anything.
I think it’s more Israel-inspired than necessarily something you would get over there, but the result was both tasty and filling. Also the use of za’atar + lemon as a salad dressing is definitely a winning combination and you should try it.