Keto Middle Eastern Israeli Salad is a light lemony side dish to any meal and the best news is that it can be made ahead of time, including adding the avocado because it has loads of lemon juice and olive oil. You can adjust your own amounts because this recipe is just a well-balanced guide. What makes this recipe “keto” you may ask? The reason is the fat amounts in not only the olive oil, but the copious amounts of fat in the avocados. Enjoy.
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- 1½ Lbs (2) Cucumbers Cut To Small Dice (About 2 Cups)
- 2 Tomatoes Cut To Small Dice (About 1 Cup)
- 1½ C Mixed Red, Yellow, & Orange Bell Peppers
- 2 Avocados Cut To Small Dice
- 2 t Dried Mint or
- 20-30 Leaves Fresh Finely Chopped Mint
- ¼ C Purple Onion Finely Diced
- ¼ C Fresh Lemon Juice or More To Taste
- 3 T Olive Oil
- 1 t Lemon Zest (If You Have It)
- ¾ t Salt or More To Taste
- ¼ C Cilantro Finely Cut (Optional) & Fabulous Mixed With The Mint
- Peel (or not & I did) and seed cucumbers.
- Chop and dice all vegetables adding avocado last.
- Add mint, salt, lemon juice, & olive oil and gently stir to mix.
- Cover and refrigerate until ready to eat.
- Juices will form into a nice sauce.
- Toss well before serving.
- 8 Servings
- 174 Calories, 2.1g Protein, 15.3g Fat, 10.4g Carbs, 4.5g Fiber, 5.9g Net Carbs
- I actually used some dried mint, some fresh mint, and some cilantro and it was wonderful.
- Also used cherry tomatoes as I think they hold up better than others.
- Because there is so much lemon juice & olive oil the avocados WILL NOT turn brown.