Description
A refreshing Middle Eastern chopped salad, called Israeli Salad, that is healthy, vegan and gluten-free. Clean flavors, plant-based, detoxing, and perfect for summer! Best made when tomatoes are in season!
Ingredients
Units
Scale
- 2 extra large tomatoes, finely diced
- 1 English cucumber, finely diced
- 1 cup red onion, finely chopped (1/2 of a medium red onion)
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 cup fresh herbs (Italian parsley, mint or cilantro, or a mix of all three)
- zest of one lemon
- Lemon juice (start with 1/2 a lemon, add more to taste)
- 4 Tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Chop the first 6 ingredients into a very small fine dice. The smaller, the better. Take your time with this and a sharp knife really makes this easier!
- Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
- Taste and adjust lemon and salt to your liking.
Notes
Serve with Grilled Chicken Shawarma, or toasted pita bread and hummus.
Israeli Salad will keep 3-4 days in the fridge, but best on day 1-2.
Nutrition
- Serving Size: 1 cup
- Calories: 83
- Sugar: 4 g
- Sodium: 11.4 mg
- Fat: 5.8 g
- Saturated Fat: 0.9 g
- Carbohydrates: 7.1 g
- Fiber: 1.6 g
- Protein: 1.4 g
- Cholesterol: 7.8 mg
