In 2018, Ardy and I did a “choose your own adventure” trip through Israel and dipping into Palestine. I drove our Soviet issue Skoda rental car, which needed radiator water regularly. Ardy navigated, including visiting random biblical sites, when we spied a directional sign off the road. From Shomrat kibbutz/Akko, Arbel Guesthouse in Galilee, south to Jerusalem, Hebron and TelAviv, breakfast included some variation of this delicious salad. Britt, think of us, as you chop!
1 long English cucumber, chopped
2 tomatoes, chopped
4 stalks celery, sliced thin
4-5 green onions, sliced
1 avocado, cubed
Gently stir all together, add generous salt and pepper, a glug of olive oil and mix. Can also add other veggies: lettuce, spinach, peppers, parsley, kale. Stir and enjoy with any meal.
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