Dairy-Free Gluten-Free Low-Fat Low-Carb Low-Sugar Lunch Side Dishes Soup + Salad Vegan + Vegetarian Middle Eastern Summer Salad Adapted from: What's Cooking USDA Mixing Bowl Prep: 8 mins Cook: N/AServings: 6This simple-to-prepare salad gets even better if you let it marinate in the refigerator for an hour before eating, which allows the lemon juice to really penetrate and enhance the bright flavors.Ingredients 1 English cucumber (peeled + cut into small cubes) 1 red onion (peeled + cut into small cubes) 2 organic tomatoes (cut into small cubes) 1 clove garlic 4 tablespoons lemon juice 1 tablespoon extra virgin olive oil ¼ teaspoon sea salt 3 tablespoons of fresh parsley Freshly ground black pepper to taste*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories382%Fat (g)24%Saturated Fat (g)02%Carbohydrates (g)41%Protein (g)11%Sugars (g)20%Fiber (g)13%PreparationView As Slideshow Add cucumbers, onions, tomatoes, parsley, and garlic in a large bowl. Stir in lemon juice, sea salt, and pepper until well mixed. Serve at room temperature or chill in the refrigerator for at least 1 hour before serving. Enjoy!TipGoes well with a dash of Zatar spice.print TAGS: Cucumber, Garlic, Lemon, Low-Sodium, Middle Eastern, Onion, Parseley, Quick + Easy, TomatoesShare this:Related Recipes Paprika Cumin Quinoa Grilled Peach + Beef Steak Salad Apple + Onion Scrambled Eggs Balsamic Braised Chicken Tomato + Cannelini Bean Salad theBlackBeanBurger Classic Un-Chicken Salad Vegan Blueberry Muffins