Israeli Salad
Ingredients
- 1 lb. English cucumbers, diced (2 cups)
- 1 lb. cherry tomatoes, halved (2 cups)
- 1 bell pepper, cored and diced (about ½ cup)
- ½ small red onion, diced (about ¼ cup)
- ⅓ cup fresh Italian parsley, roughly-chopped
- ¼ cup fresh mint, roughly-chopped
- 2 Tbsp fresh lemon juice
- Salt and pepper, to taste
Instructions
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Toss all ingredients together in a large bowl until evenly combined.
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Season to taste with salt and pepper, also adding in extra lemon juice if desired. Top with parsley and mint.
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Serve immediately, or refrigerate in a sealed container for up to 2 days.
Notes
For Flex™ Patients: Top with 1⁄2 oz. of cheese. Recipe Yields: 9 servings of vegetables.
