Israeli Salad
Ingredients
- 2 large tomatoes
- 1 long or 2 short cucumbers
- 1 green bell pepper
- 4 tablespoons chopped fresh parsley
- 2 tablespoons salad or olive oil
- 1 lemon
- salt and black pepper
Instructions
- Chop the tomatoes into tiny cubes about 1/4 inch square.
- Peel the cucumber and chop in the same way.
- Core the bell pepper and cut it lengthwise. Scrape out and discard the seeds, then chop the pepper into tiny pieces, the same size as the tomatoes and cucumber.
- Toss the cubed vegetables together with the parsley, then sprinkle with the oil and toss again.
- Cut the lemon in half and squeeze the juice from both halves into the salad.
- Toss again and serve immediately.
Calories: 97 kcal
Carbohydrates: 8 g
Protein: 2 g
Fat: 7g
Saturated Fat: 1 g
Sodium: 8 mg
Potassium: 359 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 1019 IU
Vitamin C: 54 mg
Calcium: 32 mg
Iron: 1 mg