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A crisp, refreshing salad featuring mixed greens, cucumber, and bell peppers tossed in a bright, zesty lemon vinaigrette. This simple, no-salt recipe is a perfect light side dish, ready in minutes.
Prepare the salad vegetables
Make the lemon vinaigrette
Toss and serve
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A crisp, refreshing salad featuring mixed greens, cucumber, and bell peppers tossed in a bright, zesty lemon vinaigrette. This simple, no-salt recipe is a perfect light side dish, ready in minutes.
This american recipe takes 10 minutes to prepare and yields 1 servings. At 139.24 calories per serving with 3.1g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 1/4 cup of chickpeas or a hard-boiled egg to make the salad more filling and boost the protein content.
Use a pre-washed bag of mixed greens and pre-sliced vegetables to assemble this salad in under 5 minutes.
Cut the vegetables into smaller, bite-sized pieces. Add a teaspoon of honey or maple syrup to the dressing to balance the tanginess of the lemon.
The variety of fresh vegetables provides essential nutrients like Vitamin C from bell peppers and Vitamin K from leafy greens.
Extra virgin olive oil is a great source of monounsaturated fats, which are beneficial for heart health.
Cucumbers and leafy greens have high water content, which helps contribute to your daily hydration needs.
This salad is naturally low in calories and made without salt, making it an excellent choice for weight management and heart-healthy diets.
Yes, it is very healthy. It's packed with vitamins, minerals, and fiber from the fresh vegetables, and provides healthy monounsaturated fats from the olive oil. This version is also extremely low in sodium.
This specific recipe contains approximately 140-150 calories per serving. The majority of the calories come from the healthy fats in the olive oil.
Absolutely. Grilled chicken, chickpeas, a hard-boiled egg, or a sprinkle of sunflower seeds would be excellent additions to make it a more complete meal.
It's best to eat this salad fresh after tossing. If you must store it, keep the dressing and vegetables separate and combine them just before serving to prevent the greens from becoming soggy.
