Whole Food, Plant-Based Recipe Israeli Salad

Ingredients

• 6 small Persian cucumbers, cut into ¼ inch dice
  

• 3 medium tomatoes, cored, cut into ¼ inch dice
  
• 1 red bell pepper, cored, cut into ¼ inch dice
  
• 3 scallions, thinly sliced (use white and light green parts)
  
• 1 cup fresh parsley, chopped
  
• ½ cup fresh mint leaves, chopped (optional)
  
• 2 T fresh lemon juice, plus zest
  
• Freshly ground black pepper

Instructions

1. Combine all ingredients together in a large bowl.
2. Adjust lemon and pepper to taste.

Chef's Notes