My brother and sister in law are currently in Israel and I am so jealous of all of the delicious foods they are eating. It’s bringing back all of these wonderful memories from my one and only trip to Israel. One of the most well-known national dishes is the Israeli salad which is composed of a finely chopped up salad of cucumbers, bell peppers, tomatoes, and raw onions. Obviously, the raw onion is a hard no for someone on the low FODMAP diet so I decided to make my own FODMAP salad version without the onions. I have to say, I think it’s much better and there is no gross raw onion breath to contend with. I have been known to pop a breath mint in someone’s mouth who just ate a mouthful of raw onion. I just can’t take it! #sorrynotsorry
What I love about Israeli foods is how fresh and clean the majority of the dishes are. I’ve been to Israel once on a birthright trip my senior year of college with my best friend and am dying to go back with my hubby in the future. Our trip was an incredibly fast 10 days during the winter time and we saw so much it was hard to take it all in. I do remember being so intrigued by the typical Israeli meals served, primarily the breakfast meal. I found breakfast the most unique than the usual American breakfast of eggs, meat, and toast or cereal and milk. Instead, in Israel, You will not find meats being served for breakfast as Kosher law forbids milk and meat being served together. Instead, you will find traditional breakfast spreads heavy in dairy, eggs with dishes like shakshouka, smoked fish and surprisingly salads like this Israeli salad, hummus, fresh vegetables, olives, and fruit juices.
I don’t know about you but I’m hungry now for Israeli food! Looking for other Israeli inspired FODMAP salad recipes? Check out this hummus & eggplant dip recipe. What are some of your favorite Israeli dishes? I would love to hear!Print
A super simple salad recipe packed with fresh flavors!
- 1 large seedless English cucumber, peeled and diced
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 1/4 cup of a combination of fresh parsley, basil & mint
- 2 tbsp extra virgin olive oil
- 1/2 lemon, juiced
- 1/4 tsp salt
- In a large bowl, add all of the ingredients and gently combine.
- Serve immediately or refrigerate until ready to serve.
Keywords: FODMAP salad recipes, FODMAP side dish, low FODMAP vegetables