Nutritional Wisdom with Carly Pollack

Israeli Salad

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Israeli Salad Israeli Salad

2 medium cucumbers, diced
1 medium roma tomato, diced
1/2 medium red bell pepper, diced
2 cloves garlic, minced
1/4 cup parsley, chopped
1/4 cup mint leaves, chopped
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1/4 tsp sea salt
black pepper, to taste

Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.

2 Servings

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