Low Sodium Israeli Salad

Total time15 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

4 persian cucumbers (or 1 english cucumber), finely diced into ¼-inch pieces
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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3 medium roma tomatoes, seeds removed, finely diced into ¼-inch pieces
1 medium green bell pepper, finely diced into ¼-inch pieces
4 scallions, white and light green parts only, thinly sliced
¼ cup fresh flat-leaf parsley, finely chopped
3 tbsp fresh lemon juice (from about 1 lemon)
3 tbsp extra-virgin olive oil
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
2 tbsp fresh mint, finely chopped (optional)

Instructions

1
Dice the cucumbers, tomatoes, and bell pepper into uniform 1/4-inch pieces and place them in a large mixing bowl. Uniform size is the defining characteristic of this salad — take your time with the knife work.
2
Add the scallions, parsley, and mint (if using) to the bowl.

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