Low Iodine Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this chopped salad is the kind of dish that makes you want to eat more vegetables without any convincing. Every ingredient here — crisp cucumber, juicy Roma tomato, sweet red bell pepper, and sharp red onion — is naturally free of iodine concerns, making it a genuinely easy win when you're navigating a low-iodine protocol. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, and ground cumin, so there are no hidden additives or iodized salt surprises to worry about; just use non-iodized salt and you're set. Fresh mint and flat-leaf parsley do a lot of heavy lifting here, adding a cooling, aromatic lift that makes the whole bowl taste far more complex than the ingredient list suggests. A short five-minute rest before serving lets the vegetables soak up the dressing, which takes the flavor from good to genuinely great. The optional Kalamata olives add a briny, meaty depth if you want a little something extra. This is the kind of salad that works as a side, a light lunch, or something to pile onto a plate alongside whatever else you're making.
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Learn more →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)
Can be omittedkalamata olives
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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