Israeli Salad (Easy Healthy 10-Minute Side!)
Israeli Salad is a super simple, fresh salad you can make in about 10 minutes. This recipe combines chopped tomatoes, cucumbers, green onions, and parsley, then everything is drizzled with a simple vinaigrette dressing of lemon juice, olive oil, salt and pepper. The results are a quick and easy salad ready for any occasion.
Ingredients
- 3 Tbsps extra virgin olive oil
- 3 Tbsps fresh lemon juice
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
- 1 lb. Persian cucumbers, or seedless cucumbers
- 4 green onions, or 1/2 red onion diced small
- 1 bunch Italian parsley, mint, or dill
- 1 lb. fresh ripe red tomatoes, mostly seeded
Instructions
- In a small glass bowl, whisk your olive oil, lemon juice, sea salt and pepper; set aside.
- Gently scrub your vegetables then thoroughly rinse under cold running water.
- Slice cucumber in half lengthwise then dice into small cubes as shown.
- Chop your green onions and dice the tomatoes.
- I discarded most of the tomato seeds and juices for this salad.
- Remove most stems from parsley or herbs, then chop the leaves.
- In a large salad bowl, gently combine diced cucumber, onions, tomatoes and parsley.
- Drizzle your prepared dressing over the veggies and gently toss until evenly coated.
- Refrigerate for at least 15 minutes to allow the flavors to blend.
- Enjoy!
Nutrition
Calories: 91kcal, Carbohydrates: 7g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 7mg, Potassium: 321mg, Fiber: 2g, Sugar: 4g, Vitamin A: 803IU, Vitamin C: 17mg, Calcium: 26mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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