Chopped Arabic Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
55%
Chopped Arabic Salad
45 min.
4
152kcal

Suggestions


Discover the refreshing flavors of the Mediterranean with this delectable Chopped Arabic Salad, a vibrant and colorful dish that's perfect for any occasion. Bursting with fresh ingredients, this salad delivers a delightful crunch with every bite. Made primarily from crisp cucumbers, juicy tomatoes, and zesty red onion, it's an explosion of taste that transports you straight to the sunny shores of the Arab world.

This recipe doesn't just tantalize your taste buds; it's also a health-conscious option for those seeking a nutritious meal. With a health score of 55, it's a fantastic choice for anyone pursuing a balanced diet. Being vegetarian, vegan, gluten-free, and dairy-free, this salad caters to various dietary preferences, making it an excellent side dish for gatherings or a colorful starter that will impress your guests.

In just 45 minutes, you can have this gorgeous dish ready for your table, featuring the aromatic duo of fresh parsley and mint, which elevate the salad to new heights. A tangy lemon dressing brings it all together, enhancing the natural flavors without overwhelming them. Whether enjoyed as a light snack or served alongside your favorite entrees, this Chopped Arabic Salad is sure to become a staple in your kitchen—for good reason! Treat yourself and your loved ones to a dish that's not only healthy but also a feast for the eyes.

Ingredients

  • 0.3 teaspoon pepper black
  • lb cucumber peeled halved lengthwise seeded cut into 1/4-inch dice (2 1/3 cups)
  • cup spring onion red finely chopped chopped (1 small) ( 5)
  • cup parsley fresh finely chopped (from 1 large bunch)
  • 0.5 cup mint leaves fresh finely chopped (from 1 bunch)
  •  optional: lemon 
  • tablespoons olive oil 
  • 0.8 teaspoon salt 
  • lb tomatoes cut into 1/3-inch dice (2 1/2 cups) (3 medium)
  • cup frangelico coarsely chopped
  • cup frangelico coarsely chopped

Equipment

  • bowl
  • knife
  • whisk
  • cutting board

Directions

  1. Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl.
  2. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice.
  3. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.

Nutrition Facts

Calories152kcal
Protein7.47%
Fat60.94%
Carbs31.59%

Properties

Glycemic Index
43.63
Glycemic Load
2.4
Inflammation Score
-9
Nutrition Score
17.95521744697%

Flavonoids

Eriodictyol
7.51mg
Hesperetin
8.1mg
Naringenin
0.92mg
Apigenin
32.63mg
Luteolin
1.4mg
Kaempferol
0.67mg
Myricetin
2.51mg
Quercetin
3.68mg

Nutrients percent of daily need

Calories:152.32kcal
7.62%
Fat:11.21g
17.25%
Saturated Fat:1.55g
9.68%
Carbohydrates:13.08g
4.36%
Net Carbohydrates:8.54g
3.11%
Sugar:5.93g
6.59%
Cholesterol:0mg
0%
Sodium:458.88mg
19.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.09g
6.18%
Vitamin K:321.4µg
306.09%
Vitamin C:59.91mg
72.62%
Vitamin A:2784.68IU
55.69%
Folate:81.09µg
20.27%
Potassium:646.2mg
18.46%
Manganese:0.37mg
18.37%
Fiber:4.54g
18.15%
Vitamin E:2.45mg
16.33%
Iron:2.38mg
13.21%
Magnesium:45.47mg
11.37%
Copper:0.22mg
11.05%
Vitamin B6:0.21mg
10.33%
Calcium:87.53mg
8.75%
Vitamin B1:0.12mg
7.95%
Phosphorus:77.6mg
7.76%
Vitamin B2:0.11mg
6.19%
Vitamin B3:1.17mg
5.84%
Vitamin B5:0.52mg
5.24%
Zinc:0.72mg
4.83%
Source:Epicurious