Alpha Gal Friendly Israeli Salad
Bright, crisp, and refreshingly simple, this chopped salad is a celebration of fresh vegetables at their best. Every ingredient is plant-based and whole, which makes it a natural fit for anyone managing a red meat allergy — no hidden animal-derived additives, no mammalian byproducts to second-guess. Persian cucumbers, Roma tomatoes, and green bell pepper are diced into precise quarter-inch pieces, which gives each forkful a satisfying, even texture that sets this salad apart from a rough-chopped bowl of veggies. A generous squeeze of fresh lemon juice and a drizzle of extra-virgin olive oil do all the dressing work, keeping things clean and vibrant without any creamy or meat-based components. Scallions and flat-leaf parsley add a gentle sharpness and herbal lift, and a handful of fresh mint takes it somewhere truly special if you choose to use it. The key is patience with the knife work — uniform cuts are what make this salad feel intentional and restaurant-worthy rather than thrown together. Serve it immediately after tossing so the vegetables stay crisp and the lemon dressing stays lively.
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Learn more →Ingredients
4 servings
- 4 persian cucumbers (or 1 english cucumber), finely diced into ¼-inch pieces
- 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
- 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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