Low Fat Israeli Salad

Bright, refreshing, and loaded with vibrant flavors, this Low Fat Israeli Salad is the perfect light and healthy side dish for any meal. Featuring a medley of crisp cucumbers, juicy tomatoes, crunchy bell peppers, and finely diced red onion, this recipe delivers a satisfying crunch in every bite. Tossed in a tangy lemon dressing made with just a teaspoon of olive oil, this low-fat version of the classic Middle Eastern salad keeps things light without sacrificing flavor. Fresh parsley adds a herbaceous note, while a hint of salt and black pepper brings balance to the dish. Ready in just 15 minutes with zero cooking required, it’s an ideal option for busy weeknights, summer picnics, or as a refreshing accompaniment to grilled meats or falafel. Whether served immediately or chilled to let the flavors meld, this easy, nutritious salad is sure to become a go-to favorite. Perfect for those seeking quick, low-calorie, no-cook meals packed with wholesome ingredients!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 2 whole cucumber
• 3 whole tomato
• 1 whole red bell pepper
• 1 whole green bell pepper
• 1 small red onion
• 0.5 cup fresh parsley
• 3 tablespoons lemon juice
• 1 teaspoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Wash all the vegetables thoroughly under cold running water to remove any dirt or residues.

Step 2

Peel the cucumbers, if desired, and chop them into small, evenly sized cubes. Transfer to a large mixing bowl.

Step 3

Core the tomatoes and chop them into small cubes, similar in size to the cucumber pieces. Add to the mixing bowl.

Step 4

Remove the stems and seeds from the bell peppers and chop them into small, even pieces. Add them to the bowl.

Step 5

Peel and finely dice the red onion, then add it to the bowl with the other vegetables.

Step 6

Roughly chop the fresh parsley and add it to the bowl for a burst of color and freshness.

Step 7

In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.

Step 8

Pour the lemon juice mixture over the chopped vegetables in the mixing bowl.

Step 9

Gently toss all the ingredients together until the vegetables are evenly coated with the lemon dressing.

Step 10

Serve the salad immediately for the best flavor, or cover and refrigerate for up to 2 hours to allow the flavors to meld before serving.

Nutrition Facts

Serving size	(1458.2g)

Amount per serving	% Daily Value*
Calories	505.5

Total Fat 16.6g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 1.9g
Cholesterol 0mg	0%
Sodium 5928.2mg	0%
Total Carbohydrate 86.5g	0%
Dietary Fiber 15.0g	0%
Total Sugars 54.8g
Protein 12.7g	0%

Vitamin D 0IU	0%
Calcium 240.6mg	0%
Iron 6.5mg	0%
Potassium 2535.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.4%

Protein: 9.3%

Carbs: 63.3%