Israeli Salad

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Israeli Salad

Israeli Salad

Cook Time 15 minutes

Course Appetizer, Dinner, Lunch

Servings 4 people



  • 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)
  • cup fresh Italian parsley, roughly-chopped
  • ¼ cup fresh mint, roughly-chopped
  • 2 Tbsp fresh lemon juice
  • Salt and pepper, to taste



  • Toss all ingredients together in a large bowl until evenly combined.
  • Season to taste with salt and pepper, also adding in extra lemon juice if desired. Top with parsley and mint.
  • Serve immediately, or refrigerate in a sealed container for up to 2 days.


For Flex™ Patients: Top with 1⁄2 oz. of cheese. Recipe Yields: 9 servings of vegetables.

Keyword Salad, Vegetables

Stephanie Bray

Let's Do This


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