4 hard-boiled eggs, halved vertically, whites only
1 pickle, sliced
Israeli Salad:
1 cup grape tomatoes, halved OR 1 diced tomato
½ cucumber or English cucumber
½ red onion, diced
2 Tbsp lemon juice
¼ cup fresh parsley leaves
1 tsp salt
pinch coarse black pepper
Tahini-Style Dressing:
2 Tbsp light mayonnaise
1½ tsp tahini paste
2 Tbsp lemon juice
1½ Tbsp water
1 garlic clove, crushed
1 tsp fresh minced parsley leaves
½ tsp salt
pinch cumin
Instructions
Preheat oven to 425°F. Coat a baking sheet with nonstick cooking spray.
Place eggplant in a colander; sprinkle with salt. Let sit for 20 minutes over a bowl or in the sink. Rinse; dry on paper towels. Place eggplant on prepared baking sheet; bake for 20 minutes.
Add potato to a pot; cover with water. Bring to a boil; cook for 30 minutes, until tender. Let cool; slice or dice potatoes.
Prepare the Israeli salad: In a bowl, combine tomatoes, cucumber, onion, lemon juice, parsley, salt, and pepper.
Prepare the Tahini-Style Dressing. Combine all ingredients.
Toss potatoes with egg white halves, eggplant pickles, Israeli salad, and Tahini-Style Dressing.
Notes
Calories: 226 calories per serving
Recipe by Between Carpools at https://betweencarpools.com/looking-new-summer-salad-love-one-secrets-skinny-cooking-cookbook-giveaway/