Israeli Salad

This vibrant Israeli salad is a refreshing staple of Middle Eastern cuisine, offering a crisp and juicy texture that complements any meal. Made with finely diced cucumbers, juicy tomatoes, and sharp green onions, it is tossed in a simple dressing of fresh lemon juice and olive oil. The addition of fresh parsley and mint adds an aromatic lift, while a pinch of salt enhances the natural sweetness of the vegetables. It is incredibly light, vegan, and gluten-free, making it perfect for hot summer days, as a side dish to grilled meats, or as a healthy lunch option. Prepare it just before serving to maintain its crispness and vibrant color.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 53.0

Dietary: Diabetic, Gluten-free, Vegan, Vegetarian

Description

This vibrant Israeli salad is a refreshing staple of Middle Eastern cuisine, offering a crisp and juicy texture that complements any meal. Made with finely diced cucumbers, juicy tomatoes, and sharp green onions, it is tossed in a simple dressing of fresh lemon juice and olive oil. The addition of fresh parsley and mint adds an aromatic lift, while a pinch of salt enhances the natural sweetness of the vegetables. It is incredibly light, vegan, and gluten-free, making it perfect for hot summer days, as a side dish to grilled meats, or as a healthy lunch option. Prepare it just before serving to maintain its crispness and vibrant color.

Ingredients

2 md Cucumbers
1/2 cup Green pepper; chopped
2 cup Shredded lettuce;
2 tablespoon Green onion; finely chopped
3/4 cup Carrot; grated or shredded
2 tablespoon Fresh parsley; finely

Directions

1
Wash and peel the cucumbers if desired, then dice them into small, uniform cubes.
2
Dice the green pepper and grate the carrot into small pieces for even distribution.
3
Finely chop the green onions and fresh parsley.
4
Place the diced cucumbers, green pepper, carrots, green onions, and parsley into a large mixing bowl.
5
Add the shredded lettuce to the bowl.
6
Drizzle with lemon juice and olive oil, then season with salt and pepper to taste.
7
Toss gently until all vegetables are evenly coated with the dressing.
8
Serve immediately for the freshest texture and flavor.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 53.0kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 39.5mg2%
Total Carbohydrate 11.9g4%
Dietary Fiber 3.8g16%
Sugars 5.0g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, serve this salad immediately after tossing to prevent the vegetables from releasing too much water and becoming soggy.

You can substitute the green pepper with red bell pepper for a sweeter flavor and brighter color.

If you prefer a milder flavor, remove the seeds and white pith from the cucumbers before dicing.

Store any leftovers in an airtight container in the refrigerator for up to 24 hours, but note that the texture will soften.

Keywords: israeli salad, cucumber salad, tomato salad, middle eastern, fresh vegetables, lemon dressing, healthy side dish, vegan salad, gluten free, summer salad, crisp texture, fresh herbs, parsley, green onion, olive oil, light lunch, picnic food, no cook, refreshing, vegetable dish

Read it online: https://www.chefs-mate.com/recipe/israeli-salad-2/