Israeli salad
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Israeli salad
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A simple tomato and cucumber salad that's served with and in so many dishes in Israel. It's easy to make and wonderfully fresh.
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Ingredients
- 1 tomato
- ½ cucumber or around ¼ English cucumber, Persian
- ¼ red pepper
- 1 tablespoon parsley approx, chopped
- 1 tablespoon olive oil extra virgin
- 1 tablespoon lemon juice
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ teaspoon sumac (optional, and to taste)
Instructions
- Finely dice the tomato, cucumber and pepper removing any tough stems and pepper seeds. Finely chop the parsley.
- Put all of the above in a bowl with the oil, lemon juice salt and pepper (along with sumac, if using)and toss. Serve immediately and keep any leftover a day or two in the fridge.
Nutrition Information
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Calories
82kcal
(4%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
296mg
(12%)
Potassium
220mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1163IU
(23%)
Vitamin C
33mg
(37%)
Calcium
14mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 296mg | 12% |
| Potassium | 220mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1163IU | 23% |
| Vitamin C | 33mg | 37% |
| Calcium | 14mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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