Pregnancy Friendly Israeli Salad with Lemon and Mint
Crisp, colorful, and bursting with fresh herbs, this chopped salad is the kind of dish that feels both light and deeply satisfying at the same time. Every ingredient here — cucumber, tomato, red bell pepper, red onion, mint, and parsley — is a whole, unprocessed food, which makes it a genuinely nourishing choice when you're paying close attention to what goes into your body. The bright lemon and cumin dressing comes together in seconds and coats every little cube of vegetable beautifully after a short rest. There's no cooking involved, no deli meats, no soft cheeses, and no ingredients that tend to raise red flags during pregnancy — just clean, vibrant produce and good olive oil. The optional Kalamata olives add a briny, savory punch if you're craving something a little more complex. It works as a side alongside grilled chicken or fish, scooped up with warm pita, or honestly eaten straight from the bowl with a fork.
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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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