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Passover Recipe: Spring Salad & Lime Vinaigrette

by Marquette Turner

in Features, Old Wives Club, Recipes

Whilst traditionally a Jewish celebration, there is no reason why everyone should not celebrate passover.

Beginning on the 9th day of April, the festival continues for seven days.

It is traditional for Jewish families to gather on the first night of Passover for a special dinner called a seder. The table is set with the finest china and silverware to reflect the importance of this meal. During this meal, the story of the Exodus from Egypt is retold using a special text called the Haggadah. Four cups of wine are consumed at various stages in the narrative.

So, without further ado, here’s one recipe that you could try (and it doesn’t necessarily have to be for Passover of course!)

Spring Salad (serves eight)


2 Green Apples (thinly sliced)

Juice of 2 limes

Grated zest of one lime

2 cans Artichoke Hearts (chopped and drained)

6 Spring Onions (finely sliced)

2 Large Cucumbers (peeled, seeded and thinly sliced)

2 stalks celery (thinly sliced)

8 Pitted green Olives (sliced)

Salt and freshly ground pepper to taste

1 teaspoon Horseradish

2 tablespoons light Olive Oil

4 tablespoons chopped Coriander

2 Avocados (peeled and sliced)

1 Cup Seedless Green grapes


Lime Vinaigrette

2 tablespoons Water

¼ Cup Lime Juice

½ Cup Olive Oil

2 tablespoons White Wine Vinegar

Salt and pepper to taste

1 Clove Garlic minced

1 tablespoon spring Onion



Combine all ingredients listed under lime vinaigrette in a jar.

Mix them well to be used a a dressing on salad

To make salad, coat sliced apples in a large bowl with lime juice

Add next 8 ingredients and coat them well with olive oil.

Cover and chill for one hour

To serve, coat avocado slices with the lime vinaigrette

Arrange over salad with the grapes and sprinkle with Coriander

Voila! Enjoy!

Christine Watson

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