Israeli Mixed Salad

• 2 large tomatoes
• 1 medium seedless European cucumber
• 6 kalamata olives, pitted
• 1 large raw carrot, peeled
• 1 large raw beet, peeled
• 1 -2 avocado, peeled and pitted
• 2 medium potatoes, parboiled (still somewhat firm)
• 1 large mild onion (Burmuda or Spanish)
• 1 green pepper
• 2 hard-boiled eggs
• 2 cloves garlic
• 12 teaspoon salt
• 12 cup fresh lemon juice (about 2-3 lemons)
• 12 teaspoon ground cumin
• 6 tablespoons fine chopped parsley

1. To prepare the dressing, process all ingredients in a food processor or blender until creamy, and then set aside.
2. Slice the carrot and beet into a food processor and pulse on and off until diced.
3. Dice all the other ingredients by hand.
4. Mix them all, except for the chopped eggs, gently in a salad bowl and dress with Tahini Cream Salad Dressing.
5. Toss and sprinkle the top with diced eggs.

tomatoes, cucumber, olives, carrot, beet, avocado, potatoes, onion, green pepper, eggs, garlic, salt, lemon juice, ground cumin, parsley

Taken from www.food.com/recipe/israeli-mixed-salad-47018 (may not work)