The Forked Spoon · by Jessica Randhawa★ 4.9 (8)
Israeli Salad Recipe
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 8%
CARBS 26G31% OF CAL
6G FIBER0G ADDED14G INTRINSIC7G OTHER14G TOTAL SUGAR
FAT 27G71% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant chopped salad of tomatoes, cucumbers, peppers, and onions with fresh parsley and lemon-olive oil dressing. Serve anytime as a side or part of a meze platter.
sidemiddle easternsaladdairy freediabeticgluten freelow lactoseveganvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ¼ cup extra virgin olive oil
- 2 tablespoon fresh lemon juice
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 slicer tomatoes (deseeded and diced)
- 2 Persian cucumbers (deseeded and diced)
- 1 small red onion (diced)
- 1 red bell pepper (deseeded and diced)
- 2 tablespoon fresh parsley (minced)
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 8%
CARBS 26G31% OF CAL
6G FIBER0G ADDED14G INTRINSIC7G OTHER14G TOTAL SUGAR
FAT 27G71% OF CAL
4G SAT23G 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
- 30m
- Sodium
- 593mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 989mg
- Calcium
- 75mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 593MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.