Egyptian Salad
ChefRhonda PlataDifficultyBeginnerThis fresh tasty salad combines chopped cucumber, tomato, bell pepper, and onion with parsley. A touch of sumac and cumin make it more interesting than your usual chopped salad. If you don't have sumac, add a little extra lemon juice instead (sumac has a sour tang to it) or try a couple pinches of chili powder.
Servings 3
Serving size 2/3 cup
Net Carbs
- Amount Per Serving
- Calories 121
- % Daily Value *
- Total Fat 9g12%
- Protein 2g
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Total Sugars 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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, sumac 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!
Ingredients
Ingredients
Directions
Directions
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, sumac 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
