After three years of contributing nearly 200 of my favorite recipes and strategies for luring kids into the kitchen, this is my last post as a weekly contributor to Kitchen Explorers. I want to thank you for reading and commenting on my posts, cooking and sharing my recipes, and making Kitchen Explorers such a popular online destination for hungry and adventurous families.
I hope you’ll continue to enjoy the recipes and videos on Kitchen Explorers and will visit me from time to time over at The Six O’Clock Scramble, where I continue to post family-friendly recipes and advice each week.
I’m optimistic that you’ll continue to make time to cook and eat meals and snacks as a family no matter how busy your life or how young or old your kids. I have found that magic happens when we prepare and enjoy meals together.
For my final post I am sharing one of my family’s favorite summertime recipes, Israeli Salad with Tahini-Lemon Dressing.
When my family travelled in Israel last summer, we were astounded by the endless array of beautiful, healthy and creative salads, even at breakfast. Here I’ve recreated one of our favorites that we enjoyed at Israel’s homegrown version of Starbucks, called Aroma. Cut the tomatoes, cucumbers and onions into small pieces for the best flavor and presentation. Serve it with warm pita bread and hummus.
Recipe: Israeli Salad with Tahini Lemon Dressing
This salad made from fresh, crunchy vegetables, can be served anytime.
- 4 hard-boiled eggs, chopped
- 2 cucumbers, peeled and diced into small pieces
- 1 lb. cherry tomatoes, diced into small pieces (or use 2 large tomatoes)
- ½ red onion, finely diced
- ½ cup fresh parsley, chopped
- 2 Tbsp. tahini (sesame paste), well stirred (or use hummus if you can’t find tahini)
- 1 lemon, juice only, about 4 Tbsp.
- 2 tsp. Dijon mustard (use wheat/gluten-free if needed)
- 1 tsp. minced garlic (about 2 cloves)
- 2 Tbsp. water
- 2 tsp. honey
- 1/4 tsp. salt
- 1 cup pita chips, broken into small pieces
Hard boil the eggs, if necessary (cover them with water in a small saucepan, bring water to a boil, simmer partially covered for 10 minutes, and then transfer to an ice bath [bowl of very icy water] for a few minutes before peeling).
In a medium serving bowl, combine the chopped eggs, cucumbers, tomatoes, onions and parsley.
In a small bowl or large measuring cup, combine the tahini, lemon juice, mustard, garlic, water, honey and salt. Toss the salad with the dressing (you might not need all of the dressing) and pita chips, and serve it immediately. (You can make the salad and dressing up to 4 hours in advance but don’t combine them until you are ready to serve). Season the salad with black pepper, if desired.