Israeli Salad with Pickles and Mint
User Reviews
4.6
54 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
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Servings
4 servings
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Calories
155 kcal
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Course
Salad
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Cuisine
Middle Eastern
Israeli Salad with Pickles and Mint
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Learn the history of Israeli salad and try my recipe, inspired by News Cafe Miami, with pickles and mint. Kosher, Vegan, Gluten Free, Healthy.
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Ingredients
- 2 pounds Persian or English cucumbers, peeled and diced
- 2 pounds ripe tomatoes, seeded and diced
- 3 large dill pickles, diced
- 1 bunch chopped fresh mint
- 2 tablespoons extra virgin olive oil
- 2 fresh lemons, juiced (or more to taste)
- 1/2 teaspoon salt (or more to taste)
- 1 cup mixed spring greens (optional)
Instructions
- Combine cucumbers, tomatoes, dill pickles and mint in a salad bowl.
- In a small bowl, whisk together olive oil, lemon juice and salt. Pour over the salad mixture. Toss vegetables to coat.
- Taste the salad. Add additional salt and lemon juice to taste, if desired. Toss again before serving. Make a bed of spring greens (optional) and mound the salad on top. Serve.
Nutrition Information
Show Details
Calories
155kcal
(8%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
315mg
(13%)
Potassium
974mg
(28%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
3195IU
(64%)
Vitamin C
66.8mg
(74%)
Calcium
77mg
(8%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 315mg | 13% |
| Potassium | 974mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 3195IU | 64% |
| Vitamin C | 66.8mg | 74% |
| Calcium | 77mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
54 reviews
Excellent
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