Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 65.2
  • Total Fat 5.6 g
  • Saturated Fat 0.8 g
  • Polyunsaturated Fat 0.8 g
  • Monounsaturated Fat 3.8 g
  • Cholesterol 0.0 mg
  • Sodium 308.2 mg
  • Potassium 172.8 mg
  • Total Carbohydrate 4.4 g
  • Dietary Fiber 1.0 g
  • Sugars 1.0 g
  • Protein 0.8 g
  • Vitamin A 7.2 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 4.7 %
  • Vitamin C 32.8 %
  • Vitamin D 0.0 %
  • Vitamin E 1.7 %
  • Calcium 0.9 %
  • Copper 3.4 %
  • Folate 3.5 %
  • Iron 2.2 %
  • Magnesium 2.7 %
  • Manganese 5.2 %
  • Niacin 2.0 %
  • Pantothenic Acid 1.9 %
  • Phosphorus 2.1 %
  • Riboflavin 2.1 %
  • Selenium 0.4 %
  • Thiamin 3.1 %
  • Zinc 0.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Israeli Salad

View the full Israeli Salad Recipe & Instructions
Submitted by: LOULOUB

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Israeli Salad

46 calories of Extra Virgin Olive Oil, (0.38 tbsp)

10 calories of Red Ripe Tomatoes, (0.38 medium whole (2-3/5" dia))

5 calories of Green Peppers (bell peppers), (0.13 cup, chopped)

3 calories of Cucumber (peeled), (0.13 medium)

1 calories of Pepper, white, (0.13 tsp)

1 calories of Lemon juice, (0.25 tbsp)

0 calories of Salt, (0.13 tsp)


Nutrition & Calorie Comments  

Chop as tiny as you can to be authentic.

I usually drain this and drink the juice - that way the salad stays fresh longer. And add the salt, lemon, and parsley just before serving so the parsley doesn't wilt and there's less liquid. Yes, in Israel and the Mediterrean this is part of brekkie! 		Submitted by:
PHEBESS
(6/8/16)
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I make a similar salad this, born of my Lebanese heritage, where I chop up cucumbers, tomatoes and red onion and dress it with evoo and lemon with some salt, pepper and dried mint. The dried mint is definitely Lebanese. Never thought of garbanzo beans, though I often serve it with hummus. Yum!!
Submitted by:
TINATC26
(6/10/14)
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Drop the olive oil for all those empty artery clogging calories and it sounds good. Submitted by:
AC7881
(6/26/13)
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I gave it five stars because it sounds so healthy. I wish I liked any of the main ingredients, LOL! I guess I'd be eating lemon juice soaked fresh ground pepper with a little olive oil and salt if I used what I like from this recipe. If you like it, more power to ya! May need Beano w/it, too! Enjoy! Submitted by:
AMOMENTSNOTICE
(6/26/13)
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I just made this, and discovered I'd just duplicated the salad my great aunt used to make when I was a kid! I always wondered what kind of dressing she used -- here all it was was olive oil, lemon juice, salt & pepper. Submitted by:
CAVEDUELLER
(3/12/12)
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I make this and add cubed low fat cheese. Submitted by:
FANCIKAT
(9/9/10)
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I make a big batch of this, using my own veggie add-ins such as onion and omitting the salt. Then I can dress it up and reinvent it as I go, change into Greek one night w/feta & black olives, TexMex one night w/cheddar black beans cilantro and corn, etc. But the original is 5 stars as written. Submitted by:
CAROLFAITHWALKR
(8/29/10)
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Awesome! I've made this for years, too. I do just the cucumbers and tomatoes sometimes adding an orange or yellow pepper. Like another reader I add the EEVO, if at all when I plate it. A little Truffle salt adds a big flavor, too. YUM! Submitted by:
RACHAELK247
(7/19/10)
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