Egyptian Salad
Servings: 3 servings
Calories: 121kcal
Ingredients
- 1/2 Cucumber (large, diced)
- 1 Tomato (large, diced)
- 1/2 cup Red Onion (small, diced)
- 1 Red Bell Pepper (medium, diced)
- 1/4 cup Parsley (finely chopped)
- 2 tbsps Extra Virgin Olive Oil
- 1/4 cup Lemon Juice
- 1/4 tsp Sea Salt
- 1/8 tsp Cumin
Instructions
- In a large bowl, add the cucumber, tomato, onion, bell pepper, and parsley. Toss to combine.
- In a small bowl, combine the olive oil, lemon juice, sea salt, and cumin. Mix well.
- Pour the dressing on top of the salad and toss again. Taste and add more seasoning if desired.
- Divide between bowls and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.Serving Size
One serving is equal to approximately one cup.Add Protein
Serve with chicken, steak, or fish.
Nutrition
Calories: 121kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Cholesterol: 0mg | Sodium: 219mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2278IU | Vitamin C: 75mg | Calcium: 28mg | Iron: 1mg
