Dairy-Free
Gluten-Free
Low-Fat Low-Carb Low-Sugar
Lunch
Side Dishes
Soup + Salad
Vegan + Vegetarian
Middle Eastern Summer Salad
Prep: 8 mins
Cook: N/A
Cook: N/A
Servings: 6
This simple-to-prepare salad gets even better if you let it marinate in the refigerator for an hour before eating, which allows the lemon juice to really penetrate and enhance the bright flavors.
Ingredients
- 1 English cucumber (peeled + cut into small cubes)
- 1 red onion (peeled + cut into small cubes)
- 2 organic tomatoes (cut into small cubes)
- 1 clove garlic
- 4 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
- 3 tablespoons of fresh parsley
- Freshly ground black pepper to taste
*Choose organic whenever possible
Nutritional Info
| Nutrition Info | PerServing | Daily% |
|---|---|---|
| Calories | 38 | 2% |
| Fat (g) | 2 | 4% |
| Saturated Fat (g) | 0 | 2% |
| Carbohydrates (g) | 4 | 1% |
| Protein (g) | 1 | 1% |
| Sugars (g) | 2 | 0% |
| Fiber (g) | 1 | 3% |
Preparation
- Add cucumbers, onions, tomatoes, parsley, and garlic in a large bowl.
- Stir in lemon juice, sea salt, and pepper until well mixed.
- Serve at room temperature or chill in the refrigerator for at least 1 hour before serving. Enjoy!
Tip
Goes well with a dash of Zatar spice.
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