Israeli Salad + Pipino (Cucumber) Ensalada - pickled no cook
This is more or less a combination of both the Israeli style Salad and the Filipino Cucumber Salad, plus a little tweaking of my own for a bolder flavour.
Israeli salad has tomatoes, avocado and herbs in lemon juice, salt and olive oil. The Filipino salad uses vinegar, chili, fish sauce or salt and sugar.
Tweak to your liking! Add herbs, avocado, squeeze of lemon, cherry tomatoes etc. :)
Israeli Salad + Pipino (Cucumber) Ensalada - pickled no cook
This is more or less a combination of both the Israeli style Salad and the Filipino Cucumber Salad, plus a little tweaking of my own for a bolder flavour.
Israeli salad has tomatoes, avocado and herbs in lemon juice, salt and olive oil. The Filipino salad uses vinegar, chili, fish sauce or salt and sugar.
Tweak to your liking! Add herbs, avocado, squeeze of lemon, cherry tomatoes etc. :)
Cooking Instructions
- 1
In a bowl (that has a cover) combine all ingredients except the cucumbers. Include the seed juices of the tomatoes. That's delicious. Stir until sugar dissolves. Taste and adjust to your liking. Add more sugar if you prefer sweeter, add a little water if it's too tangy for you.
- 2
Drop in the cucumbers, cover and refrigerate to let the flavours combine. Yum. Serve as a side salad to BBQ dishes, grilled meats, or enjoy as a healthy snack on its own.
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