Low Carb Israeli Salad
Brighten up your meals with this flavorful and refreshing Low Carb Israeli Salad, a perfect dish for health-conscious food lovers! Packed with crisp English cucumbers, juicy tomatoes, vibrant bell peppers, and aromatic fresh parsley, this Mediterranean-inspired salad delivers both taste and nutrition without the carbs. Dressed in a simple mixture of olive oil, fresh lemon juice, and a pinch of seasoning, it highlights the natural flavors of its wholesome ingredients. Ready in just 20 minutes, this easy-to-make recipe is ideal as a light side dish or a stand-alone snack. Low carb, gluten-free, and bursting with freshness, it's the ultimate guilt-free addition to your table!
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Recipe Information
Ingredients
- 2 large English cucumber
- 4 medium Tomatoes
- 1 medium Bell pepper
- 0.5 medium Red onion
- 0.5 cup Fresh parsley
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by washing all the vegetables thoroughly under cold running water to remove any dirt or residues. Pat them dry using paper towels or a clean kitchen towel.
Slice the English cucumbers lengthwise and use a spoon to gently scoop out the seeds, then dice the cucumber into small cubes.
Core and dice the tomatoes into small cubes, transferring them to a large mixing bowl along with the cubed cucumbers.
Remove the stem and seeds from the bell pepper, finely dice it and add it to the mixing bowl with the other vegetables.
Finely chop half of a medium red onion and add to the mixing bowl.
Chop the parsley leaves finely, discarding the stems. You will need about half a cup of chopped parsley. Add this to the mixing bowl.
Drizzle the olive oil and freshly-squeezed lemon juice over the diced vegetables and chopped parsley.
Sprinkle the salt and black pepper over the salad and gently toss everything together until the ingredients are well combined and coated with the dressing.
Taste and adjust the seasoning, if necessary, then transfer the salad to a serving bowl.
Serve the Low Carb Israeli Salad immediately as a refreshing side dish or cover and refrigerate for up to an hour to let the flavors meld further.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 29.8 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2601 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
