Chopped Israeli Salad

Name: Chopped Israeli Salad
Total time: 16 min
Yield: Serves 6 (serving size: about 2/3 cup)
Ingredients: 2 cups diced cucumber; 2 cups diced tomato; 1 cup diced orange bell pepper; ½ cup chopped fresh flat-leaf parsley; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; .63 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

1 Rating
1 Review

A fine dice allows the salt and lemon to penetrate the vegetables and draw out their juices. The longer it sits, the better it gets.

By Hannah Klinger

Recipe by Cooking Light April 2016

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Credit: Christopher Testani Styling: Kaitlyn Du Ross Walker

Recipe Summary

hands-on:

16 mins

total:

16 mins

Yield:

Serves 6 (serving size: about 2/3 cup)

Nutrition Info

Ingredients

2 cups diced cucumber
2 cups diced tomato
1 cup diced orange bell pepper
½ cup chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
.63 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Directions

Step 1

Place all ingredients in a large bowl, stirring to combine. Refrigerate until ready to serve.

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Nutrition Facts

Per Serving:

47 calories; fat 2.6g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.3g; protein 1g; carbohydrates 6g; fiber 2g; iron 1mg; sodium 208mg; calcium 22mg; sugars 3g.

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Chopped Israeli Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Chopped Israeli Salad

Account

Chopped Israeli Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Chopped Israeli Salad