Low Fat Israeli Salad
Bright, crisp, and bursting with flavor, this Low Fat Israeli Salad is the perfect healthy side dish or light meal. Featuring a colorful medley of fresh cucumbers, ripe tomatoes, crunchy bell peppers, and zesty red onion, it's all tied together with a tangy lemon dressing that's lightly accented with a touch of olive oil. Fresh parsley adds a fragrant, herbal note that elevates every bite. This heart-healthy recipe is quick to prepare, taking just 15 minutes with no cooking required, and it’s low in fat, making it an ideal choice for anyone seeking a nutritious, Mediterranean-inspired dish. Serve it fresh for a crisp texture, or let it chill to deepen the flavors—a versatile, refreshing salad that pairs wonderfully with grilled meats, pita bread, or enjoyed simply on its own! Keywords: Low Fat Israeli Salad, healthy Mediterranean recipes, quick and easy salad, low calorie side dish.
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Recipe Information
Ingredients
- 2 whole cucumber
- 3 whole tomato
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 small red onion
- 0.5 cup fresh parsley
- 3 tablespoons lemon juice
- 1 teaspoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash all the vegetables thoroughly under cold running water to remove any dirt or residues.
Peel the cucumbers, if desired, and chop them into small, evenly sized cubes. Transfer to a large mixing bowl.
Core the tomatoes and chop them into small cubes, similar in size to the cucumber pieces. Add to the mixing bowl.
Remove the stems and seeds from the bell peppers and chop them into small, even pieces. Add them to the bowl.
Peel and finely dice the red onion, then add it to the bowl with the other vegetables.
Roughly chop the fresh parsley and add it to the bowl for a burst of color and freshness.
In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.
Pour the lemon juice mixture over the chopped vegetables in the mixing bowl.
Gently toss all the ingredients together until the vegetables are evenly coated with the lemon dressing.
Serve the salad immediately for the best flavor, or cover and refrigerate for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5928 mg | 258% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 54.8 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2536 mg | 54% | |
*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.
