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/AServings: 6This 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.Ingredients1 English cucumber (peeled + cut into small cubes)1 red onion (peeled + cut into small cubes)2 organic tomatoes (cut into small cubes)1 clove garlic4 tablespoons lemon juice1 tablespoon extra virgin olive oil¼ teaspoon sea salt3 tablespoons of fresh parsleyFreshly ground black pepper to taste*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories382%Fat (g)24%Saturated Fat (g)02%Carbohydrates (g)41%Protein (g)11%Sugars (g)20%Fiber (g)13%PreparationView As SlideshowAdd 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!TipGoes well with a dash of Zatar spice. print TAGS: Cucumber, Garlic, Lemon, Low-Sodium, Middle Eastern, Onion, Parseley, Quick + Easy, TomatoesShare this:Related Recipes Pumpkin “Cheese” Sauce With Quinoa Pasta Raspberry Avocado Smoothie Soothing Arthritis Elixir Delicious Vegan Falafel Sweet Potato Hash with Egg Verde Ginger Ale Vegan Powerhouse Pesto Pasta Minty Tart Kale