Kosher Healing Recipe | Wedge Salad | Psalm 23:5

There’s something beautiful about the simplicity of a wedge salad. Crisp iceberg lettuce, fresh vegetables, and a creamy, flavorful dressing create a refreshing side dish that feels both light and satisfying. 

In Messianic Jewish homes, simple foods like this can be an expression of gratitude — a reminder that healing often comes through God’s provision of wholesome, fresh foods.

As Psalm 23:5 says, “You prepare a table before me in the presence of my enemies; You anoint my head with oil; my cup overflows.” A wedge salad may be humble, but when shared with family or served alongside a Shabbat or holiday meal, it becomes a table of blessing.

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Why Wedge Salad Can Be Healing

A wedge salad isn’t just delicious — it’s packed with nutrients that promote healing and wellness:

• Iceberg Lettuce – Hydrating, crisp, and gentle on digestion.

• Tomatoes – Rich in vitamin C and antioxidants for immune support.

• Cucumbers – Refreshing and anti-inflammatory.

• Herbs – Such as dill or parsley, which aid in digestion and bring a fresh, cleansing flavor.

• Healthy Dressing Choices – Using olive oil or yogurt-based dressings provides healthy fats and probiotics.

By making mindful, kosher ingredient choices, we can turn even a simple salad into something that blesses our bodies and glorifies God.

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Kosher Healing Wedge Salad Recipe

Serves: 4
Prep Time: 15 minutes

Ingredients:

• 1 head iceberg lettuce, quartered into wedges

• 1 cup cherry tomatoes, halved

• 1 small cucumber, thinly sliced

• ¼ cup red onion, very thinly sliced

• ¼ cup fresh dill or parsley, chopped

• ½ cup non-dairy yogurt (unsweetened, almond or coconut-based) or mayonnaise (ensure kosher certification)

• 2 Tbsp extra virgin olive oil

• 1 Tbsp fresh lemon juice

• 1 tsp garlic powder

• Sea salt and black pepper to taste

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Directions:

1. Prepare the lettuce – Rinse the head of iceberg lettuce under cold water, pat dry, and cut into four equal wedges.

2. Arrange on plates – Place one wedge on each serving plate.

3. Make the dressing – In a small bowl, whisk together the non-dairy yogurt (or mayo), olive oil, lemon juice, garlic powder, salt, and pepper until smooth and creamy.

4. Top the wedges – Spoon dressing generously over each lettuce wedge.

5. Add fresh toppings – Scatter tomatoes, cucumber slices, and red onion over the top.

6. Finish with herbs – Sprinkle with fresh dill or parsley for a fragrant and healing touch.

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Serving Ideas

This wedge salad makes a beautiful side dish for Shabbat dinner or a holiday meal like Rosh Hashanah or Passover (during Passover, ensure dressings and ingredients are Passover-friendly). Pair it with roasted chicken, grilled fish, or even as a refreshing starter before your main dish.

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Faith & Food Reflection

In the busyness of life, God sometimes calls us back to simplicity. Just as the wedge salad takes minimal preparation yet offers nourishment, our spiritual life is refreshed when we return to the basics — prayer, the Word, and gratitude for His provision. Healing isn’t always found in complex remedies; sometimes it’s in the humble, wholesome foods God provides from His creation.

When you prepare this salad, pause for a moment and thank Him:

“Lord, thank You for the freshness of Your creation, for food that heals, and for the joy of sharing it with those I love. May this table be a place of blessing, health, and peace.”

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Cucumber Avocado Salad Recipe – Fresh, Kosher & Messianic

Meta Description:

Celebrate with this fresh Cucumber Avocado Salad, inspired by Scripture and perfect for Messianic holiday tables. Kosher, vibrant, and full of meaning.

Cucumber Avocado Salad Recipe

Introduction

In the Scriptures, cucumbers were a familiar food in the land of Israel and even in Egypt. When the Israelites wandered in the wilderness, they remembered “the cucumbers, and the melons, and the leeks…” (Numbers 11:5), longing for the fresh taste of what they had left behind. Cucumbers have long represented refreshment, abundance, and the sustaining provision of Adonai.

Avocados, though not native to ancient Israel, are a modern gift of the Land, rich and nourishing. They remind us of the “good land” Adonai promised—“a land of wheat and barley, of vines and fig trees and pomegranates, a land of olive oil and honey” (Deuteronomy 8:8)—a place flowing with blessings and variety.

In Yeshua’s ministry, He often spoke of bearing good fruit (Matthew 7:17), calling us to live lives that nourish others, just as good food strengthens the body. This salad—fresh, simple, and beautiful—becomes a reminder that He is the One who refreshes our souls.

This Cucumber Avocado Salad is perfect for Shabbat dinners, Rosh Hashanah meals, or light summer gatherings. Its vibrant green color brings a sense of renewal, perfect for beginning the Biblical New Year with gratitude and joy.

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Recipe Summary Card

Recipe title: Cucumber Avocado Salad
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Yield: 4 servings
Pan size / cooking vessel: Large mixing bowl
Difficulty level: Easy
Special equipment: Sharp knife, cutting board, large serving bowl

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Ingredients (Use kosher-certified ingredients where applicable)

• 2 large cucumbers (about 500 g), diced

• 2 medium ripe avocados (about 300 g), diced

• 1/4 cup (60 ml) fresh lemon juice

• 2 tbsp (30 ml) extra-virgin olive oil

• 1/4 cup (15 g) fresh dill, chopped

• 1/4 tsp (1.5 g) kosher salt

• 1/8 tsp (0.5 g) black pepper

• Optional: 1/4 cup (40 g) red onion, finely diced

• Optional: 1/4 cup (40 g) cherry tomatoes, halved

• Optional: Sprinkle of pomegranate arils for garnish

Variations & Substitutions:

• Gluten-free: Naturally gluten-free.

• Sugar-free: Naturally sugar-free.

• Dairy-free: Naturally dairy-free.

• Lemon juice substitute: Fresh lime juice.

• Fresh dill substitute: Fresh parsley or cilantro.

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Step-by-Step Directions

1. Prepare the cucumbers: Wash and peel cucumbers if desired. Dice into small, even cubes and place in a large mixing bowl.

2. Prepare the avocados: Cut avocados in half, remove the pits, and dice. Add to the bowl with cucumbers.

3. Add flavoring: Pour in lemon juice and olive oil.

4. Season: Add chopped dill, salt, and pepper. Stir gently to avoid mashing the avocado.

5. Optional extras: If using, mix in red onion and cherry tomatoes.

6. Garnish: Sprinkle with pomegranate arils before serving for a festive touch.

7. Serve immediately or cover and refrigerate for up to 2 hours before serving.

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Serving & Presentation

• Servings: 4 (about 1 cup per serving)

• Plating: Serve in a clear glass bowl to showcase the vibrant greens and reds.

• Pairing: Pairs beautifully with grilled fish, roasted chicken, or a fresh challah. For Rosh Hashanah, the pomegranate garnish adds symbolic sweetness and blessing.

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Baking/Cooking Tips & Troubleshooting

• Flavor boost: Use freshly squeezed lemon juice for the best taste.

• Prevent browning: Coat avocado pieces in lemon juice right after cutting.

• Texture: Dice vegetables evenly for a uniform bite.

• Kosher note: This salad is parve, making it suitable to serve with either meat or dairy meals.

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Dietary Adaptations

• Gluten-free: Naturally compliant—no changes needed.

• Sugar-free / low-sugar: Naturally compliant—no changes needed.

• Dairy-free: Naturally compliant—no changes needed.

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Storage, Make-Ahead & Freezing

• Room temperature: Best served fresh—do not leave unrefrigerated for more than 2 hours.

• Refrigerator: Store covered for up to 24 hours; avocado may darken slightly.

• Freezer: Not recommended; texture will be compromised.

• Make-ahead tip: Dice cucumbers ahead, refrigerate separately, and cut avocados just before serving.

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Closing Blessing & Scripture

"The Lord will guide you continually, and satisfy your soul in drought, and strengthen your bones; you shall be like a watered garden, and like a spring of water, whose waters do not fail." – Isaiah 58:11

May this fresh and simple dish remind you of the renewal and blessing Yeshua brings to your table in the New Year.

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Printable Recipe Card

Cucumber Avocado Salad

Ingredients:

• 2 large cucumbers (500 g), diced

• 2 medium avocados (300 g), diced

• 1/4 cup (60 ml) lemon juice

• 2 tbsp (30 ml) olive oil

• 1/4 cup (15 g) fresh dill, chopped

• 1/4 tsp salt, 1/8 tsp pepper

• Optional: 1/4 cup red onion, 1/4 cup cherry tomatoes, pomegranate arils

Instructions:

1. Dice cucumbers, place in bowl.

2. Dice avocados, add to bowl.

3. Add lemon juice, olive oil, dill, salt, pepper.

4. Mix gently.

5. Add optional ingredients if desired.

6. Serve immediately or refrigerate up to 2 hours.

Yield: 4 servings | Prep time: 15 min | Cook time: 0 min | Difficulty: Easy

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Hashtags:

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