December 24, 2020
Deli Salad with Fried Pretzel Crunch
Recipe by Mirel Freylich
Photo by Chay Berger
With a little fried fun, this simple-to-prepare salad will be a great addition to your Shabbos day seudah or anytime!
Yield: 4 servings
3 tablespoons oil
¼ cup pretzel nuggets
8 oz. lettuce
6 slices turkey deli, cubed
1/3 cup cherry tomatoes, sliced
1 avocado, cubed
3 tablespoons mayonnaise
4 teaspoons water
1 teaspoon mustard
1 teaspoon garlic powder
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
In a small frying pan, heat oil. Fry pretzels for 3 minutes, flipping onto all sides. Drain and set aside.
In a small bowl, place all dressing ingredients and whisk until smooth.
To assemble, layer lettuce, deli, cherry tomatoes, avocado, and pretzels in a salad bowl. Drizzle dressing over salad and toss prior to serving.
Note: Although the pretzels taste best fresh, you can fry the pretzels up to 2 days in advance and store in an airtight container at room temperature.
Tip: If your avocado is not at its creamy prime, don’t bother using it.