| Course | Salad |
|---|---|
| Cuisines | |
| Cooking Methods | Chopping |
| Diets | Dairy Free, Gluten Free, Low Fat, Paleo, Vegan, Vegetarian |
| Main categories | Everyday Food, Low Calorie, Vegan, Vegetarian |
| Main Ingredient | Vegetables |
| Recipe Author | |
| Special Occasions | Passover |
Fresh Chopped Israeli Salad
Serves: 10 people
A refreshing Middle Eastern chopped salad, that is also called an Israeli Salad, healthy, vegan and gluten-free and can be also low fat, depends on how much olive oil is added. Clean flavors, plant-based, detoxing, and perfect for any season!
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Cook Times
Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp knifesIngredients
- 4 cups tomato extra-large finely diced
- 2 cups English cucumber finely diced
- 1 cup red onion finely chopped (1 of a medium red onion)
- 1 1/2 cups red bell pepper finely diced
- 1 1/2 cups yellow bell pepper finely diced
- 1 cup fresh herbs Italian parsley, mint or cilantro, or a mix of all three
- 2 tbs lemon zest
- 1 1/2 tbs Lemon juice start with ½ a lemon, add more to taste
- 4 tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
Instructions
- Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
- Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
- Taste and adjust lemon and salt to your liking.
Reheating/Serving Instructions
To keep it fresh, save the dressing separately from the salad and mix in when serving.
Nutrition
Calories: 86kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 323mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1768IU | Vitamin C: 90mg | Calcium: 27mg | Iron: 1mg
Fresh Chopped Israeli Salad
$20.00 cooking fee
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