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Israeli Salad
Print Recipe
Cook Time
15
minutes
mins
Course
Appetizer, Dinner, Lunch
Servings
4
people
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
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.
Notes
For Flex™ Patients:
Top with 1⁄2 oz. of cheese.
Recipe Yields:
9 servings of vegetables.
Keyword
Salad, Vegetables