Food Faith Fitness · by Amelia Mapstone★ 5.0 (1)
Jerusalem Salad
NUTRITION · PER SERVING10M COOK
CAL 7%·PRO 3%
CARBS 9G27% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 11G73% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick fresh salad of diced cucumbers, tomatoes, red onion, and parsley dressed with olive oil and lemon juice. Vegan and gluten-free, ready in 10 minutes.
sidemiddle easternsaladdairy 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 Persian cucumbers (diced)
- 2 large tomatoes (diced)
- 1/2 red onion (finely chopped)
- 1/3 cup fresh parsley (chopped)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
At a glance
PER SERVING · TIME 10M
CAL 7%·PRO 3%
CARBS 9G27% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 11G73% OF CAL
1G SAT9G 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
- 201mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 398mg
- Calcium
- 35mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 201MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.