Low Iodine Israeli Salad
Crisp, colorful, and impossibly fresh, this chopped salad is the kind of dish that makes you want to eat more vegetables without any convincing. Persian cucumbers, Roma tomatoes, and green bell pepper are all cut to a precise quarter-inch dice, which gives every bite an even, satisfying crunch that sets this salad apart from a lazy chop job. Bright lemon juice and good extra-virgin olive oil do all the heavy lifting in the dressing, keeping things clean and vibrant without any hidden additives to worry about. For anyone navigating iodine restrictions, this recipe is a natural fit — every ingredient is a whole, unprocessed plant food, and the seasoning is simply salt, pepper, and fresh herbs. Scallions and flat-leaf parsley add a gentle sharpness, and if you fold in the optional fresh mint, the whole bowl takes on an almost cooling, aromatic quality. It comes together in minutes and is best served right away while the vegetables still have their snap. Whether it's a side dish or the centerpiece of a light meal, this is the kind of recipe you'll find yourself making on repeat.
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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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