Kibbutz salad

Kibbutz salad
Prepare ingredients.
Cut 1 fennel bulb into strips.
Put the fennel bulb strips into a bowl.
Cut 1 cucumber into thin slices.
Add the cucumber to the bowl.
Cut 10-12 red cherry tomatoes in half.
Add the red cherry tomato to the bowl.
Cut 10-12 yellow cherry tomatoes in half.
Add the yellow cherry tomato to the bowl.
Cut 1 ripe avocado in half.
Peel the ripe avocado.
Cut the ripe avocado into cubes.
Add the ripe avocado to the bowl.
Cut 2 grapefruits in half.
Remove the pulp and add to the bowl.
Put the peel aside.
Cut 250 grams of feta cheese into cubes.
Add the feta cheese to the bowl.
Add 150-200 grams of canned black olive.
Put 1-2 garlic cloves into a food processor.
Add 1 bunch of coriander leaves.
Add juice of 1/2 lime.
Add 1/2-1 teaspoon of salt.
Add 1/3-1/2 teaspoon of pepper powder.
Add 50 milliliters of olive oil.
Grind the spice mix finely.
Pour the dressing over the salad mixture.
Mix in gently.
Prepare servings.
Garnish with mint leaves (optional).


Israeli salad is usually made of tomatoes, cucumbers, onions and parsley, often complemented with green or red peppers, and dressed with fresh lemon juice, olive oil and black pepper. Generally, the cucumbers are not peeled. Variations include salads made with the addition of grated carrot, finely shredded cabbage, sliced radish, fennel, spring onions, chives, and other herbs such as mint.


1 fennel bulb
2 grapefruits
1 cucumber
1 ripe avocado
10 red cherry tomatoes (10-12)
10 yellow cherry tomatoes (10-12)
250 grams feta cheese
150 grams canned black olive (150-200 grams)
1 clove garlic (1-2 cloves)
1 bunch coriander leaves
1⁄2 lime (or lemon)
1⁄2 teaspoon salt (1/2-1 teaspoon)
1⁄3 teaspoon pepper powder (1/3-1/2 teaspoon)
50 milliliters olive oil
  mint leaves (optional)