Israeli Salad

Sergey was looking for a good salad to fill up on during intermittent fasting days. This quickly became a favorite for him. Good for approximately 2 bowl fulls.

Ingredients:

• 1 lb Persian/mini cucumbers (alternately, 2 regular cucumbers)
• 1 lb fresh ripe tomatoes
• Half an onion
• .75 oz (1/4 cup) minced parsley
• 1.5 tbsp oil (we use Sunflower)
• 3 tbsp fresh lemon juice
• Salt to taste

Directions:

1. Cut the ends off the cucumbers and dice them (cut in half lengthwise, cut each half in 4 slices lengthwise, then dice crosswise). Put in a large mixing bowl.
2. Slice and de-seed the tomatoes. Dice what remains. Add to the bowl.
3. Dice the onion. Add onion and parsley to the bowl. Mix well.
4. Add oil and lemon juice. Mix well.
5. dd salt to taste, mixing and tasting as you go.
6. Eat as-is or chill and enjoy!

Recipe adjusted from toriavey.com