Jerusalem Salad
Jerusalem salad is the perfect everyday salad! It's ready in 10 minutes, requires no fancy ingredients, and goes with just about everything.
Servings 4
Calories 142kcal
Ingredients
- 1 large English cucumber
- 3 large tomatoes
- ½ red onion
- ½ cup parsley, loosely packed
- 1 Lemon
- 3 tbsp extra virgin olive oil
- Salt to taste
Instructions
- Slice the tomatoes and cucumbers into small chunks, roughly chop the parsley, and finely dice the red onion.
- Add the chopped vegetables to a large mixing bowl and squeeze fresh lemon juice over them.
- Drizzle in the olive oil and add some salt to taste.
- Toss to mix everything and serve. Enjoy!
Notes
- Feel free to dice your salad vegetables as big or as small as you want. However, try to chop them uniformly to get a nice mix of veggies in every mouthful.
- You can cut out the seed cavities of your cucumbers and tomatoes to keep your Jerusalem salad from becoming too watery!
- To store leftovers, transfer your Jerusalem salad to an airtight container and keep it in the fridge for up to 4 days. Give it a quick stir before serving. It's also best not to store this salad for too long, as the vegetables are bound to get soggy over time.
Nutrition
Calories: 142kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 10mg | Potassium: 491mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1222IU | Vitamin C: 36mg | Calcium: 36mg | Iron: 1mg