Ingredientes para Israeli Breakfast Salad
- Cucumbers
- Cottage Cheese
- Feta Cheese
- 1/4 cup finely chopped red onion
- 1/2 cup chopped green bell pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Salt And Black Pepper
- Of Fresh Mint
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Cómo preparar Israeli Breakfast Salad
- Halve a cucumber lengthwise, score with the tines of a fork, sprinkle with 1 teaspoon of salt, and let stand for 30 minutes to draw out excess moisture.
- In a medium mixing bowl, combine 1 cup crumbled feta cheese, 1/2 cup crumbled halloumi cheese, 1/4 cup finely chopped red onion, 1/2 cup chopped green bell pepper, 2 tablespoons fresh lemon juice, and 2 tablespoons extra virgin olive oil.
- Mix thoroughly and season generously with salt and pepper to taste.
- Drain the cucumber well and cut into 1/2-inch cubes.
- Gently fold the cucumber cubes into the cheese mixture.
- Transfer to a shallow serving bowl. Garnish with 1/4 cup fresh mint sprigs and let stand in a cool place for 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
19g
Fat
27g
Carbs
3g