All recipes
Israeli Vegetable Salad

Israeli Vegetable Salad

Active time: 15 min
Total time: 15 min
Serves: 3
Flavors of the Middle East come together in this delicious salad. Serve with Low-Fat Tahini Dressing for extra goodness.

Chef's notes

Roasted Red Bell Pepper: Roasted bell peppers come in various forms; some are cut and stored in brine, while others are sliced and packed in oil. Make sure that the ones you use are oil-free. Toasted Pine Nuts: You can purchase pre-toasted pine nuts, or you can toast them yourself: Simply cook in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes.

Steps

1

Make the Salad

Ingredients

  • 1 1⁄2 mini cucumbers, seeded & cut into small dice (≈3⁄4 cup)
  • 1⁄5 (16-oz) jar roasted red bell pepper drained, rinsed & diced (≈1⁄3 cup)
  • 1⁄5 yellow onion, diced (≈1⁄3 cup)
  • 3⁄4 tomato cut into small dice (≈3⁄4 cup)
  • 1 1⁄2 tablespoons fresh lemon juice
  • 1 1⁄2 tablespoons fresh basil (optional) finely chopped
  • 1⁄3 teaspoon ground cumin
  • 1⁄3 teaspoon ground turmeric
  • sea salt
  • freshly ground black pepper
  • 1 1⁄2 tablespoons toasted pine nuts (optional)
  • 3 oz salad greens (≈3 cups)
In a bowl, combine, cucumbers, roasted peppers, onions, tomatoes, lemon juice, basil, cumin, and turmeric in a bowl. Season with salt and pepper to taste. Sprinkle with pine nuts (if using). Serve salad over a bed of salad greens.