Israeli salad


  • 1/2 iceberg lettuce
  • 2 spring onions
  • 1/2 cup parsley
  • 1 red capsicum
  • 3 tomatoes
  • 1 Lebanese cucumber
  • 1/2 lemon
  • 2 tablespoons Extra Virgin Olive Oil


  1. Wash and dice lettuce, onion, capsicum, tomatoes, cucumber
  2. Finely chop parsley
  3. Mix together in bowl
  4. Add the juice of the lemon
  5. Add Olive Oil
  6. Mix and serve


  • Add any salad veggies you like (try adding chick peas or using red onion)
  • Great as a side salad or in a wrap
  • Try serving it with on top of crusty bread


Kate is a dietitian with a passion for improving the eating habits of families and communities. She created FOOST to teach easy ways of eating more fruits and vegetables. All 4 of her kids love fresh, fun food! She believes everyone and anyone can cook and empowers people to get back in the kitchen and prepare simple, colourful dishes. She has a keen interest in the Non-diet approach to eating. With over 10 years of nutrition and dietetic experience, Kate enjoys media work and has appeared on TV, radio and print both in Australia and Overseas.

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