Israeli Salad
This salad recipe from Israel is versatile and tasty. Persian cucumbers, tomatoes, parsley, olive oil, lemon juice, onion. Vegan, kosher, pareve.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 1/2 cup minced fresh parsley
- 3 tbsp extra virgin olive oil
- 1 lb persian cucumbers diced
- 1 lb fresh ripe tomatoes seeded and diced
- 1/3 cup minced onion (optional)
- 3 tbsp fresh lemon juice
- salt to taste (i use about 1/2 tsp)
- Carbohydrate 3.20343480102081 g
- Cholesterol 0 mg
- Fat 2.56216809252538 g
- Fiber 0.840101080856249 g
- Protein 0.644408482109385 g
- Saturated Fat 0.35487273295424 g
- Serving Size 1 1 (128g)
- Sodium 5.09710856433569 mg
- Sugar 2.36333372016456 g
- Trans Fat 0.107467196832678 g
- Calories 35 calories
Note: Persian cucumbers have lots of little seeds, which add to their flavor. If you have trouble digesting seeds, you can seed the cucumber easily by slicing it in half lengthwise and scooping out the seed-filled center. Place the diced cucumbers into a large mixing bowl along with all the other ingredients. Mix until vegetables are well coated with parsley, oil, lemon juice, and salt. Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.
