Lebanese Salad

José David Marrero Rodríguez
I share this recipe for Lebanese salad, authentic and widely used in Palestine, Syria, and Lebanon. It is a simple salad to make, fresh, and very digestible. The fresher the ingredients, the better this Arabic salad turns out.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cucumbers, peeled
  • 1/2 lettuce, optional
  • 4 tomatillos
  • 1 green bell pepper
  • 1/2 red bell peppers
  • 1 green onion
  • 2 lime juice
  • 1/2 cups parsley
  • 1/4 cups spearmint
  • 2 tablespoons olive oil
  • 1 pinch salt
Preparation
30 mins
0 mins
Low
  • Wash, disinfect, and dry the lettuce, mint, and parsley very well. Finely chop the mint and parsley. Tear the lettuce into medium-sized pieces by hand.
  • Peel the cucumber and cut it in half, remove the seeds and cut it down the center, then chop it into crescent shapes. Finely chop the tomato, spring onion, and peppers.
  • Mix the chopped vegetables, parsley, lettuce, and mint in a bowl. Cover and keep refrigerated until serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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