Traveling to the middle east will teach you many things; one of which is how to eat the most amazing food on the planet. Spending time in Tel Aviv I fell in love with the beach and the amazing meals that are served there. The one recipe that I learned goes with absolutely everything is Israeli Salad.

It’s history is interesting in that it was the food that the Jewish settlers made from what they grew on the kibbutz’s starting in 1948 and before. The land was desolate and barren. Some of the first food that was grown in a collaborative effort for survival was tomatoes, cucumbers, lemons, parsley and red onions. These garden fresh foods grew well and so became a staple. Today, even in the most decadent hotels you will always find Israeli salad and many Israeli’s who use it as a topper for everything from eggs to salmon.

I love this recipe because you can make a bulk amount of it for the week and it provides a fresh take on “salad”. Another reason to love this recipe is that it is low in carbs and a blood cleaner. You can eat this salad in abundance and add just about anything to it to change it up.