Eating Bird Food · by Brittany Mullins★ 3.8 (72)
Israeli Salad
NUTRITION · PER SERVING10M COOK
CAL 23%·PRO 2%
CARBS 98G86% OF CAL
13G FIBER14G OTHER71G TOTAL SUGAR
FAT 5G10% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh salad of tomatoes, cucumber, bell pepper, and herbs dressed with lemon and olive oil. It's a light, quick Mediterranean side that pairs well with any protein.
sidemiddle easternsaladdairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups diced cherry tomatoes
- 2 cups diced English cucumber
- ½ cup diced red bell pepper (optional)
- ¼ cup red onion (diced)
- ¼ cup finely chopped mint
- ¼ cup finely chopped parsley
- 2 Tablespoons fresh lemon juice
- 1-2 Tablespoons extra virgin olive oil
- Sea salt (to taste)
At a glance
PER SERVING · TIME 10M
CAL 23%·PRO 2%
CARBS 98G86% OF CAL
13G FIBER14G OTHER71G TOTAL SUGAR
FAT 5G10% OF CAL
1G SAT4G 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
- 514mg
- Total sugar
- 71g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 168mg
- Calcium
- 69mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 514MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.