Israeli Salad Recipe
User Reviews
4.2
14 reviews
Good
Israeli Salad Recipe
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Light, fresh, delicious chopped vegetable salad with red onion, tomato, bell pepper, cucumber, and lemon juice.
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Ingredients
- 2 cucumber diced
- 2 tomato diced, large
- 1 yellow bell pepper diced
- 1 red onion diced
- ¼ cup parsley minced
- 1 tablespoon olive oil
- 2 tablespoon lemon juice fresh
- ½ teaspoon salt plus more to taste, sea salt
- ¼ teaspoon black pepper fresh cracked
- ½ teaspoon sumac optional
- ½ teaspoon Aleppo pepper optional
Instructions
- Place the tomatoes, cucumber, bell pepper, and red onion into a large bowl.
- Add the parsley to the bowl with the diced vegetables.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the vegetables and parsley in the large bowl.
- Toss everything together until the vegetables are evenly coated with the dressing.
- Taste and adjust the seasoning as needed, adding more salt, pepper, lemon juice, or olive oil as desired.
- Serve the Israeli salad immediately or refrigerate it until ready to serve.
- Enjoy!
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
59kcal
(3%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
3g
(5%)
Polyunsaturated Fat
2g
(12%)
Sodium
190mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 59kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 190mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
14 reviews
Good
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