Food Faith Fitness · by Bryan Zarpentine★ 5.0 (1)
Israeli Salad
NUTRITION · PER SERVING10M COOK
CAL 7%·PRO 3%
CARBS 8G25% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 12G79% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, quick salad of chopped cucumber, tomatoes, herbs, and red onion dressed with lemon and olive oil. Naturally vegan and gluten-free, a refreshing side or light lunch.
mainmediterraneansaladdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups English cucumber (diced)
- 1 small bell pepper (finely diced)
- 2 cups ripe tomatoes (diced)
- 1/3 cup red onion (finely chopped)
- 5 tablespoons flat-leaf parsley (finely chopped)
- 2 tablespoons fresh mint (finely chopped (optional))
- 3 tablespoons fresh lemon juice
- 3 to 4 tablespoons extra-virgin olive oil
- Salt and pepper to taste
At a glance
PER SERVING · TIME 10M
CAL 7%·PRO 3%
CARBS 8G25% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 12G79% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 199mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 363mg
- Calcium
- 22mg
- Iron
- 0.32mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.