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A crisp and refreshing green salad featuring a medley of fresh greens, juicy cherry tomatoes, and cool cucumber. Toasted sunflower seeds add a delightful crunch, all tossed in a zesty, oil-free lemon-herb vinaigrette.
For 4 servings
Toast the sunflower seeds
Prepare the lemon-herb vinaigrette
Assemble the salad
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A crisp and refreshing green salad featuring a medley of fresh greens, juicy cherry tomatoes, and cool cucumber. Toasted sunflower seeds add a delightful crunch, all tossed in a zesty, oil-free lemon-herb vinaigrette.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 63.31 calories per serving with 2.77g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Serve immediately
Add 1/2 cup of cooked chickpeas or edamame per serving for a substantial protein boost.
Use pre-toasted sunflower seeds and a store-bought light vinaigrette to save time.
Add some sweet elements like mandarin orange slices or dried cranberries to appeal to younger palates.
Use simple iceberg or romaine lettuce instead of mixed greens, and swap sunflower seeds for any other seeds you have on hand.
Mixed greens, tomatoes, and cucumber provide essential vitamins like Vitamin C, K, and A, which support immune function and skin health.
Sunflower seeds are a great source of monounsaturated and polyunsaturated fats, which are beneficial for heart health.
With a high water content from cucumber and greens, this salad helps with hydration while being very low in calories.
The fiber from the fresh vegetables and seeds aids in healthy digestion and promotes gut health.
Yes, this salad is very healthy. It's packed with vitamins and minerals from the fresh vegetables, healthy fats from the sunflower seeds, and is low in calories and sodium. The oil-free dressing keeps it light and heart-healthy.
One serving of this salad contains approximately 160-170 calories, making it an excellent choice for a light meal or a healthy side dish.
You can prepare the components ahead of time. Wash and chop the vegetables, toast the seeds, and make the dressing. Store them in separate airtight containers in the fridge. Assemble just before serving for the best texture.
Toasted pumpkin seeds (pepitas), sesame seeds, or a mix of seeds would also be delicious in this salad.
