Cut potatoes, tomatoes, cucumbers, avocado into cubes. Roughly dice the onions, cut the green onion rings into rings, peppers into strips. Chop eggs. Use whole olives. Mix all ingredients. Season with salt and pepper and a little juice of a lemon and season. At the end add tahina to the salad. Put the salad in the refrigerator and let it soak for a while. Sprinkle with chopped parsley before serving.
Variations: Israeli leaf salad is varied with a wide variety of vegetables. It is, so to speak, a cross-section of the country’s vegetable garden. Often, a small tuber of cooked beet is cut into slices and added to the leaf salad. It can also be dressed with sour cream or yogurt sauce instead of tahina.
Tip: Use creamy natural yogurt for an even finer result!