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Healthy Israeli Salad in white plate

Israeli Salad Recipe

Refreshing gluten-free and vegan Israeli Salad Recipe made with chopped vegetables, avocado oil, fresh herbs, lemon, red chopped onion. A colorful Middle Eastern Salad side dish that pairs well with poultry and fish. 
Course Salad
Cuisine Mediterranean, Middle Eastern
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 6 People
Calories 133kcal


  • Salad Bowl


  • 1 English cucumber
  • cup Curly parsley
  • ½ cup Red bell pepper diced
  • ¼ cup Red onions diced
  • 1 Large tomato
  • Juice from 1 lemon
  • ½ teaspoon Kosher salt
  • ½ teaspoon Ground black pepper
  • cup Avocado oil or olive oil


  • Set aside the avocado oil, salt, and pepper before preparing the vegetables to make it easier when it is time to incorporate it into the chopped veggies. 
    Chop the vegetables: This includes the cucumber, tomatoes, onion, and bell pepper. 
    Chop the herb: Finely chop the parsley to incorporate to the salad. 
    Cut the lemon: Best to cut the lemon (or lime) in wedges as it makes it easier to squeeze the juice out.
    chopped salad in black bowl
  • Once the ingredients are prepared, place the ingredients into a bowl suitable for tossing. Start by adding the vegetables, then the herb, lemon juice, avocado oil, then salt and pepper. 
    oil pouring on salad
  • Toss everything together until well combined.
    Serve as a side with your side of protein. Enjoy!
    mixed salad in bowl



  • I used avocado oil instead of olive oil as a personal preference. However, olive oil is traditionally used to make this salad. 
  • You can use any tomato you would like; however, roma tomatoes are the best to use when making this salad. 
  • I used an English cucumber to make this salad. However, any cucumber can be used to prepare this Israeli salad. Be mindful that some cucumbers such as the waxed cucumber contain seeds; best to remove the seeds. 
  • I highly recommend using fresh herbs to make this salad. Using fresh herbs enhances the flavor of the salad. It also provides a sense of freshness. 
  • This salad can be made ahead. However, be mindful that cucumbers do release a lot of water. It’s best to prepare this salad and serve it right away for best result.
  • Dill and basil can be used to make this salad as well as they are often use in Middle Eastern recipes. 
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Calories are estimated per serving. 
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Serving: 6People | Calories: 133kcal | Carbohydrates: 5g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 101mg | Potassium: 140mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1200IU | Vitamin C: 25.6mg | Calcium: 20mg | Iron: 0.4mg