Candida Diet Friendly Israeli Salad with Lemon and Mint

Total time20 min

Prep time15 min

Cook time0 min

4.9

(28)

Candida Diet Friendly Israeli Salad with Lemon and Mint

Bright, crisp, and bursting with fresh herbs, this chopped salad is the kind of dish that makes clean eating feel genuinely exciting rather than restrictive. Every ingredient here — cucumber, tomato, red bell pepper, red onion, mint, and parsley — is exactly the kind of whole, unprocessed food that supports a low-sugar, anti-fungal approach to eating. The dressing is nothing more than good olive oil, fresh lemon juice, and a pinch of cumin, so there's no sugar, vinegar, or fermented ingredients to second-guess. That matters a lot when you're navigating a protocol where even a seemingly innocent bottled dressing can sneak in problematic sweeteners or additives. The technique is simple: dice everything uniformly, toss with the dressing, and let it rest for just a few minutes so the vegetables soak up all that lemony, herb-forward flavor. Optional Kalamata olives add a briny, satisfying depth if you want a little something extra. It's the kind of salad you'll find yourself making on repeat because it's fast, genuinely delicious, and completely on-plan.

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Ingredients

4 servings

4 persian cucumbers (or 1 english cucumber), cut into ¼-inch dice
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
¼ tsp black pepper, or to taste
¼ cup pitted kalamata olives, halved (optional)

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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