Low Sodium Israeli Salad with Lemon and Mint

Total time20 min

Prep time15 min

Cook time0 min

Low Sodium Israeli Salad with Lemon and Mint

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Ingredients

4 servings

4 persian cucumbers (or 1 english cucumber), cut into ¼-inch dice
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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2 medium roma tomatoes, seeded and cut into ¼-inch dice
1 medium red bell pepper, cut into ¼-inch dice
¼ medium red onion, finely diced
¼ cup fresh mint leaves, finely chopped
¼ cup fresh flat-leaf parsley, finely chopped
3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
½ tsp ground cumin
½ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, or to taste
¼ cup pitted kalamata olives, halved (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Add the diced cucumber, tomato, red bell pepper, and red onion to a large mixing bowl.
2
Add the chopped mint and parsley to the bowl and toss to distribute the herbs evenly throughout the vegetables.

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