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 ┬áto 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 ┬╝ 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 0 2% Fat (g) 0 4% Saturated Fat (g) 0 2% Carbohydrates (g) 0 1% Protein (g) 0 1% Sugars (g) 0 0% Fiber (g) 0 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-me printicon="false" title="print" target=".recipe" do_not_print=".rOptions, .recipe-topic, .socialShare, .likeCount, .breadcrumbs, .rMoreImg, .recipeBottom, .rSlideshow, .nutritionBox"] TAGS: Cucumber, Garlic, Lemon, Low-Sodium, Middle Eastern, Onion, Parseley, Quick + Easy, Tomatoes Related Recipes Sweet Potato Hash with Egg Classic Un-Chicken Salad Tomato + Cannelini Bean Salad Pumpkin “Cheese” Sauce With Quinoa Pasta Vegan Cauliflower Fettuccine Alfredo Roasted Pork Loin with Garlic + Rosemary Creamy Vegan Banana Rice Pudding Verde Ginger Ale