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Israeli Salad
Finely diced cucumbers, tomatoes, and bell peppers are central to this Israeli salad; other vegetables are sometimes added as well.
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Course:
Salad
Cuisine:
Middle Eastern / Israeli
Diet:
Vegan, Vegetarian
Keyword:
how to make Israeli Salad, vegan salad recipe
Prep Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
to 6
Calories:
81
kcal
Author:
Veg Kitchen
Ingredients
1
large cucumber
peeled, seeded and cut into small dice
3
medium tomatoes
preferably on vine, heirloom, or other flavorful variety, cut into ½-inch dice
2
medium red bell peppers
cut into small dice
¼
cup
finely diced onion or 2 to 3 scallions
minced
½
cup
finely diced radish
optional
1
tablespoon
extra-virgin olive oil
or as desired
Juice of ½ to 1 lemon
to taste
Salt and freshly ground pepper to taste
US Customary
-
Metric
Instructions
Combine all the vegetables in a salad bowl. Toss together.
Use enough olive oil to moisten the vegetables, and add lemon juice to taste. Season to taste with salt and pepper and toss again.
Nutrition
Calories:
81
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
15
mg
|
Potassium:
495
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
2687
IU
|
Vitamin C:
94
mg
|
Calcium:
30
mg
|
Iron:
1
mg
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