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Israeli Salad

A crisp and colorful diced vegetable salad lightly dressed with olive oil and fresh lemon juice.

15 minEasyServes 485 cal/serving

Middle EasternSaladNo-CookVeganVegetarianMediterraneanWhole30Low CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

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Ingredients

  • 4 Persian cucumbers, finely diced
  • 4 plum tomatoes, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup flat-leaf parsley, chopped
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp kosher salt

Instructions

  1. 1

    Combine 4 finely diced Persian cucumbers, 4 finely diced plum tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped flat-leaf parsley in a large mixing bowl.

  2. 2

    Drizzle with 2 tbsp extra-virgin olive oil and 2 tbsp fresh lemon juice, then sprinkle with 1/2 tsp kosher salt.

  3. 3

    Toss gently to combine and serve immediately.

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Questions

Is Israeli Salad low-carb?

A serving of Israeli Salad carries 6 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

How many carbs are in Israeli Salad?

One serving (the recipe makes 4) has 6 g of carbohydrate in about 85 calories, with 1 g protein and 7 g fat, plus 2 g fiber and 300 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Israeli Salad?

Water seeps out of the cucumber as the salad sits, so keep the dressing apart and toss Israeli Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

Can I halve or double Israeli Salad?

Yes. As written it serves 4. Halved, the cucumber drops from 4 to 2; doubled, it is 8. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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