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A crisp and refreshing American-style salad featuring diced cucumber, juicy tomatoes, and sharp red onion. Tossed in a simple lemon-herb vinaigrette, it's the perfect light and healthy side for grilled meats or any summer meal.
Prepare the vegetables
Make the vinaigrette
Combine and serve
A crisp and refreshing American-style salad featuring diced cucumber, juicy tomatoes, and sharp red onion. Tossed in a simple lemon-herb vinaigrette, it's the perfect light and healthy side for grilled meats or any summer meal.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 148.75 calories per serving with 2.2g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Add 1 cup of rinsed canned chickpeas or 1 cup of diced grilled chicken to make it a more substantial meal.
This recipe is naturally vegan. If you add a sweetener, ensure you use sugar or maple syrup, not honey.
Omit the optional sugar from the dressing to make this salad keto-friendly and low-carb.
Use a vegetable chopper to dice all the vegetables uniformly in just a few minutes.
Cucumbers are composed of over 95% water, making this salad a refreshing and hydrating choice, especially in warm weather.
Tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers.
The use of extra virgin olive oil provides monounsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
This salad is a great way to get a serving of vegetables. It's low in calories but rich in essential vitamins like Vitamin C and K.
Yes, this green salad is very healthy. It's low in calories and packed with vitamins, minerals, and fiber from the fresh vegetables. The dressing uses heart-healthy monounsaturated fats from olive oil.
One serving of this salad (about 1 cup) contains approximately 90-110 calories, with most of the calories coming from the healthy fats in the olive oil dressing.
You can chop the vegetables and store them in an airtight container in the refrigerator for up to 24 hours. Prepare the dressing separately and only toss them together right before serving to prevent the salad from becoming soggy.
This versatile salad pairs wonderfully with grilled chicken, fish, steak, burgers, or sandwiches. It's an excellent side dish for barbecues and picnics.
This recipe goes great with these complete meals
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