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Sandra's Mexican Israeli Salad
A recipe for Israeli Salad made Mexican style with cucumbers, tomatoes, lime juice, shredded lettuce, cilantro, onion & salt. Vegan Pareve Kosher
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 8 servings
Calories: 88 kcal
Course:
Salad
Cuisine:
Mexican , Middle Eastern
Ingredients
- 1 pound Persian cucumbers, diced small
- 1 pound fresh ripe red tomatoes, seeded and diced
- 1/2 head iceberg lettuce, sliced into thin shreds
- 1/2 white onion, minced
- 2-6 fresh jalapeños, seeded and diced (use more peppers for more heat)
- 1/2 cup fresh minced cilantro
- 1/4 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- salt to taste
Instructions
- Combine all ingredients in a bowl. Add 2 jalapeño peppers for mild, 6 for a kick. Use serrano peppers for a super spicy salad. Make sure you remove all seeds from the jalapeños before adding to the salad (serranos don't need to be seeded).
- Toss the salad till all vegetables are well coated with cilantro, oil, lime juice, and salt. Best served fresh at room temperature.
- Variation: Add 2 ripe diced avocados.
Cup of Yum
Nutrition Information
Calories
88kcal
(4%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
7g
(11%)
Sodium
8mg
(0%)
Potassium
298mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
805IU
(16%)
Vitamin C
17.5mg
(19%)
Calcium
22mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 88
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Sodium | 8mg | 0% |
| Potassium | 298mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 17.5mg | 19% |
| Calcium | 22mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.