Egyptian Tossed Salad
This crisp blend of vegetables is offered as a topping or side at Zooba, the Egyptian street food restaurant in New York City. We made it a stand-alone salad to stuff into pita with taameya (Egyptian falafel–see Associated Recipes) or serve with just about anything else.
- 2 tablespoons lime juice
- 2 teaspoons distilled white vinegar
- 2 teaspoons ground cumin
- ¼ teaspoon salt
- 1 ⅓ cups diced cucumber
- 1 ¼ cups diced tomatoes
- 1 cup chopped fresh parsley
- ⅔ cup diced green bell pepper
- ½ cup diced radishes
- ⅓ cup diced yellow onion
- Step 1 Whisk lime juice, vinegar, cumin and salt in a large bowl. Add cucumber, tomatoes, parsley, bell pepper, radishes and onion; toss to combine.
Serving Size: 1 CupPer Serving:37 calories; protein 1.7g 4% DV; carbohydrates 7.7g 3% DV; exchange other carbs 0.5; dietary fiber 2.4g 10% DV; sugars 3.5g; fat 0.5g 1% DV; saturated fat 0.1g; cholesterol mg; vitamin a iu 1867.5IU 37% DV; vitamin c 52mg 87% DV; folate 40.4mcg 10% DV; calcium 46.1mg 5% DV; iron 1.6mg 9% DV; magnesium 22.9mg 8% DV; potassium 347.5mg 10% DV; sodium 162mg 7% DV.