Dairy-Free Gluten-Free Low-Fat Low-Carb Low-Sugar Lunch Side Dishes Soup + Salad Vegan + Vegetarian Middle Eastern Summer Salad Adapted from: What's Cooking USDA Mixing Bowl Prep: 8 mins 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 View As Slideshow 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. print TAGS: Cucumber, Garlic, Lemon, Low-Sodium, Middle Eastern, Onion, Parseley, Quick + Easy, Tomatoes Share this: Related Recipes MeanGreenHealthMachine Amethyst Juice Avocado Melon Breakfast Smoothie Apple + Onion Scrambled Eggs Roasted Pork Loin with Garlic + Rosemary The Beet Is On Classic Un-Chicken Salad Turmeric Tonic