Low Carb Fresh Green Salad with Mixed Vegetables

Elevate your healthy eating game with this vibrant Low Carb Fresh Green Salad with Mixed Vegetables—a refreshing, nutrient-packed dish that's perfect for keto-friendly, low-carb lifestyles. Crisp romaine lettuce and tender baby spinach create the base, while a medley of English cucumber, cherry tomatoes, red bell pepper, creamy avocado, and a touch of red onion bring a colorful, crunchy medley of flavors. Freshly chopped parsley ties it all together, and a zesty homemade lemon-garlic olive oil dressing adds the perfect tangy finish. Ready in just 20 minutes, this quick no-cook salad is as versatile as it is wholesome, making it an ideal side dish or light, satisfying meal.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 head Romaine lettuce
• 2 cups Baby spinach
• 1 medium English cucumber
• 1 cup Cherry tomatoes
• 1 medium Red bell pepper
• 1 medium Avocado
• 0.25 medium Red onion
• 0.5 cup Fresh parsley
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 Garlic clove
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by washing and drying the romaine lettuce and baby spinach thoroughly. Tear the romaine lettuce into bite-sized pieces and place them in a large salad bowl along with the baby spinach.

Step 2

Wash the English cucumber, then slice it into thin rounds or half-moons as preferred, and add it to the salad bowl.

Step 3

Rinse the cherry tomatoes, halve them, and toss them into the bowl.

Step 4

Core and thinly slice the red bell pepper, then add the slices to the salad.

Step 5

Cut the avocado in half, remove the pit, scoop out the flesh and slice it into cubes or slices. Add these to the mix.

Step 6

Thinly slice a quarter of the red onion into rings and separate them into the bowl.

Step 7

Chop the fresh parsley finely and sprinkle it over the vegetables in the salad bowl.

Step 8

In a small bowl, whisk together the olive oil, lemon juice, and crushed garlic clove to form the dressing.

Step 9

Season the dressing with salt and black pepper, adjusting to taste.

Step 10

Pour the dressing over the salad and toss all ingredients together gently until the vegetables are well coated.

Step 11

Serve the salad immediately for the freshest taste, or refrigerate for up to 30 minutes if needed before serving.

Nutrition Facts

Serving size	(1517.6g)

Amount per serving	% Daily Value*
Calories	868.8

Total Fat 66.1g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 854.2mg	0%
Total Carbohydrate 64.2g	0%
Dietary Fiber 27.4g	0%
Total Sugars 21.2g
Protein 18.7g	0%

Vitamin D 0IU	0%
Calcium 422.5mg	0%
Iron 11.7mg	0%
Potassium 3283.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.2%

Protein: 8.1%

Carbs: 27.7%