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4.6 from 54 votes

Israeli Salad with Pickles and Mint

Learn the history of Israeli salad and try my recipe, inspired by News Cafe Miami, with pickles and mint. Kosher, Vegan, Gluten Free, Healthy.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4 servings
Calories: 155 kcal
Course: Salad
Cuisine: Middle Eastern

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

    Cup of Yum
  1. Combine cucumbers, tomatoes, dill pickles and mint in a salad bowl. 
  2. In a small bowl, whisk together olive oil, lemon juice and salt. Pour over the salad mixture. Toss vegetables to coat. 
  3. 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

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

% 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.