Jerusalem Salad
Nutrition Information
  • Serves: 8 servings
  • Calories: 70
  • Fat: 5 g
  • Carbohydrates: 6 g
  • Sodium: 440 mg
  • Protein: 2 g
Prep Time: 
Total Time: 
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Ingredients
  • 2 English cucumbers
  • ½ yellow and ½ orange bell pepper
  • 5 Roma tomatoes
  • ½ teaspoon fine sea salt
  • 6 finely sliced green onions
  • 3 tablespoons extra virgin olive oil
  • The juice of 1 lemon
  • ¼ cup finely minced parsley
  • ¼ cup finely minced mint
  • 1 teaspoon salt
  • ½ teaspoon fresh cracked black pepper
Instructions
  1. Small dice the cucumbers, bell pepper, and tomatoes, and combine in a big serving bowl.
  2. Toss together with ½ teaspoon salt and refrigerate for an hour.
  3. After an hour, strain the salad through a fine mesh colander, discarding the liquid.
  4. Place the salad back in the bowl, add green onion, extra virgin olive oil, lemon juice, minced parsley and mint, remaining salt and pepper, toss to coat. Store in the refrigerator until ready to serve.
  5. Drain excess liquid and serve.
Notes
(To jazz this up even more, try adding watermelon or jalapeno!)
Exchanges: 1 Fat; 0.5 Carbohydrate; 0 Protein
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