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Israeli Veggie Salad

Israeli Veggie Salad is a bright and colorful salad full of fresh veggies like bell peppers, cucumbers and tomatoes with a light olive oil and lemon dressing. It pairs perfectly with any types of protein or grain to make a complete meal.
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Prep Time 15 mins
Total Time 15 mins
Course Salad
Servings 4 -6


  • 3 bell peppers diced
  • 2 roma tomatoes seeded and diced
  • 1 large seedless cucumber diced
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh mint chopped
  • ¼ cup olive oil
  • 2 tablespoon lemon juice
  • salt and pepper to taste


  • Combine all of the diced veggies, parsley and mint together in a large bowl.
  • In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
  • Pour olive oil mixture over the veggies and toss to coat.


Salad will keep for 3-4 days in the refrigerator.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword 30 minutes or less, appetizer, bbq week, bell peppers, israeli veggie salad, paleo, salad, side dish, vegan
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