Israeli Salad

I adore this simple salad.  It is crisp and flavorful and easy to make.  In the summer, I serve it with grilled fish or chicken. In colder weather, I use it as a healthy side to lighten up heavy meals.  This fresh, light, and colorful salad is sure to become a favorite for your family.

Ingredients

• 1 container cherry tomatoes, cut in half or chopped tomatoes of your choice

• 1 large cucumber, peeled and chopped

• 4 scallions, thinly sliced (optional)

• 1/4 cup chopped fresh flat-leaf parsley

• 2 tablespoons fresh lemon juice, or to taste

• 1/4 cup extra-virgin olive oil

• Sea Salt to taste

Optional Additions

• 1/2 cup crumbled feta cheese

• avocado

• yellow or orange bell pepper, finely chopped

• shredded purple cabbage

• 1 15 oz. can chickpeas, rinsed and drained

• taboulleh

Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.

Why I love this:   Each ingredient in the salad has unique health benefits. Fresh cucumbers are full of water, and a good source of fiber.  Tomatoes provide Vitamin C, A, and cancer fighting lycopene.  Parsley is a great source of Vitamin K.  It also contains Vitamins C and A, Folate, and anti-oxidants. Lemon juice is full of Vitamin C, antioxidants, and potassium.  Olive oil provides a nice dose of healthy fat!

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