PCOS Friendly Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this chopped salad is the kind of dish that makes healthy eating feel genuinely exciting rather than like a compromise. Every ingredient here pulls its weight — crisp cucumbers, juicy Roma tomatoes, sweet red bell pepper, and a double hit of mint and parsley that keeps things lively and aromatic. Managing blood sugar is a real priority with PCOS, and this salad delivers on that front naturally, leaning on non-starchy vegetables and an olive oil and lemon dressing that skips any added sugar entirely. The cumin adds a subtle warmth that ties everything together without overpowering the freshness, and the optional Kalamata olives bring a briny depth that makes the whole bowl feel more substantial. Extra-virgin olive oil is a smart fat choice here, supporting the kind of anti-inflammatory eating that many people with PCOS find genuinely helpful. A short five-minute rest before serving lets the dressing soak into every piece, so the flavor is cohesive rather than just coated. Serve it alongside grilled protein, stuff it into a pita, or eat it straight from the bowl — it holds up beautifully either way.
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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)
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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