Egyptian Salad

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Egyptian Salad

Course: Salad, Side/App
Cuisine: Mediterranean
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 100-200, Under 200, Under 250, Under 300, Under 350, Under 400, Under 450, Under 500
Protein: 0-10g
Fiber: 0-5g
Servings: 3 servings
Calories: 121kcal


  • 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


  • 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!


  • 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.


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

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