Salad Time

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.