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>>Chef's recipes>>Fresh & Crispy Summer Salad

Fresh & Crispy Summer Salad

From Inbal Jerusalem, Executive Chef Motti Buchbut

Fresh & Crispy Summer Salad


  • 3 hearts of Romaine lettuce
  • 1 diced avocado
  • 3.5 oz. coarsely ground hazel nuts
  • 1 roasted diced pepper
  • 2 large Granny Smith apples peeled and diced 
  • 5 black Kalammata olives
  • 5 fresh sliced radishes
  • Bunch of chopped parsley
  • 3.5 oz. coarsely ground hazel nuts
  • 3 Tablespoons olive oil
  • Smattering of salt and wisp of pepper
  • 2 teaspoons of mustard
  • Juice from one lemon
  • 1 clove of garlic
  • A cluster of washed grapes (the grapes should be cut in halves)
  • 2 pickled cucumbers-sliced into discs


  • Place the lettuce hearts, avocado, pepper cubes, thinly sliced pickled cucumbers, radishes, apples and grapes in a bowl; add the chopped parsley and mix.
  • In another small bowl, place all the seasoning ingredients: oil, salt, pepper, mustard, garlic and mix (pour the seasoning on the salad a few moments before serving – not before)
  • Arrange the salad on a plate and garnish with the olives. Roquefort cheese cubs may be nice addition to this salad.
*Four servings