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Recipes

Israeli Salad

Israeli salad can accompany any meal, including breakfast! It’s simple to make and can be adjusted to your preference: dice the cucumbers and tomatoes to the size you like, and add olives, beans, or feta cheese, for example.

Prep Time:

20 minutes

Total Time:

20 minutes

Yield:

8 Servings

Nutrition Facts

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Nutrition Facts

  • Calories: 50
  • Total Fat: 3.5g
  • Saturated Fat: 0.5g
  • Sodium: 0mg
  • Carbohydrate: 5g
  • Fiber: 1g
  • Total Sugars: 3g (Added Sugar 0g)
  • Protein: 1g

Ingredients

1 pound small cucumbers

1 pound fresh, ripe tomatoes

1/3 cup minced red onion

1/2 cup minced fresh parsley

2 tablespoons extra virgin olive oil

3 tablespoons lemon juice

Salt and pepper to taste

Instructions

  1. Dice the cucumbers and tomatoes into equal-sized pieces. 
  2. Add them to a large bowl, along with the red onion and parsley.
  3. Drizzle with olive oil and lemon juice, toss, and season to taste with salt and pepper (roughly 1/2 teaspoon and 1/4 teaspoon, respectively).

Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image. 

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