As spring is in the air, thinking about all the wonderful vegetables and herbs about to be planted for the season, a past memory surfaced. The most memorable and wonderful healthy eating experience I had as a teenager was a summer spent abroad visiting family. I had never experienced the robust taste of such flavorful fruits and vegetables, everything locally home grown. We ate Jerusalem salad with cheeses and great breads, which was quite different from what my mother would prepare back home for breakfast. So many years later I continue to make Jerusalem salad for my family and re-experience the same memorable flavors.
Directions
- Dice all the vegetables into very small pieces; this is one of the keys to this recipe.
- Mix all the ingredients together with the lemon, adding salt to bring out the flavors of the vegetables.
- Let sit for 5–10 minutes after adding the salt and mixing, then serve.
- Other options include adding pepper and a bit of olive oil to taste.
- Improvise and have fun with this recipe; tweak it with your favorite vegetables.
℞ M.D. Notes
- When tomatoes are eaten with fats like olive oil or avocado, our body's absorption of the carotenoid lycopene found in tomatoes is significantly increased.
- Celery may have anti-inflammatory health benefits, including protection against inflammation in the gastrointestinal tract.
- In addition to the antioxidant vitamin C, vitamin A and flavonoids in celery, research scientists are identifying many other antioxidants.
- Cucumbers have phytonutrients providing antioxidant and anti-inflammatory benefits.
