Downshiftology · by Lisa Bryan★ 5.0 (24)
Israeli Salad
NUTRITION · PER SERVING5M COOK
CAL 4%·PRO 3%
CARBS 9G51% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 4G49% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh chopped salad of tomatoes, cucumbers, peppers, and herbs dressed with lemon and olive oil. Bright, crisp, and herbaceous—a perfect side for Mediterranean meals.
sidemiddle easternsaladdairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups diced tomatoes
- 2 cups diced cucumber
- 1 cup orange bell pepper (or any color)
- 1/4 cup diced red onion
- 1/3 cup finely chopped flat-leaf parsley
- 2 tbsp finely chopped mint
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 5M
CAL 4%·PRO 3%
CARBS 9G51% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 4G49% OF CAL
1G SAT3G 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
- 5m
- Sodium
- 199mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 395mg
- Calcium
- 28mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.