Israeli Chopped Herb Salad
Recipe type: Salad
Cuisine: Israeli
Prep time: 
Total time: 
Serves: 4 servings
Israeli Chopped Herb Salad super healthy but you also naturally neon pink with pomegranate and candy cane beets! And pink healthy food> not pink healthy food. It's just science.
  • For Dressing:
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • ¼ cup champagne vinegar
  • ½ cup extra virgin olive oil
  • Salt and pepper
  • For Salad:
  • 1 cup arugula, chopped
  • 1 bunch mint, chopped, about 1 cup
  • 1 bunch basil, chopped, about 1 cup
  • 1 bunch parsley, chopped about 2 cups
  • ¼ cup chives or green onions, diced
  • Arils from one pomegranate
  • 3 medium candy cane beets, small diced
  • 5 dates, minced
  1. To make dressing, whisk together garlic, lemon juice, honey, and vinegar in a small bowl. Drizzle in olive oil while whisking to create an emulsion and season with salt and pepper to taste.
  2. Toss all the salad ingredients together in a large bowl and then toss with just enough dressing to coat. Eat!
Recipe by What Jew Wanna Eat at