Low Carb Sunflower Crunch Salad

Bright, crunchy, and absolutely refreshing, this Low Carb Sunflower Crunch Salad is a perfect fusion of vibrant flavors and wholesome ingredients. Packed with crisp romaine lettuce, colorful red cabbage, hydrating cucumber, and sweet red bell pepper, this low-carb salad is elevated with the nutty crunch of toasted sunflower seeds. Fresh parsley and green onions add a burst of herby freshness, while a tangy homemade dressing of olive oil, apple cider vinegar, and Dijon mustard ties everything together beautifully. Ready in just 15 minutes with no cooking required, this quick and easy recipe is perfect for meal prep or a light, healthy side dish that fits seamlessly into keto and low-carb lifestyles.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 4 cups Romaine lettuce
• 1 cup Red cabbage
• 1 medium-sized Cucumber
• 1 medium-sized Red bell pepper
• 3 stalks Green onions
• 1 cup Sunflower seeds
• 2 tablespoons Fresh parsley
• 3 tablespoons Olive oil
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Wash and dry all the vegetables thoroughly.

Step 2

Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.

Step 3

Shred the red cabbage into thin strips and add to the salad bowl.

Step 4

Slice the cucumber and red bell pepper into thin rounds or strips, depending on preference, and add them to the bowl.

Step 5

Finely chop the green onions and sprinkle them over the salad mixture.

Step 6

Roughly chop the fresh parsley and add it for a burst of fresh flavor.

Step 7

In a small dry skillet over medium heat, lightly toast the sunflower seeds for 2-3 minutes until fragrant, taking care not to burn them. Let cool slightly and then sprinkle them over the salad.

Step 8

In a small mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper to create the dressing.

Step 9

Pour the dressing over the salad and toss well to ensure the vegetables are evenly coated.

Step 10

Serve immediately or refrigerate for up to 2 hours before serving to let the flavors meld.

Nutrition Facts

Serving size	(826.5g)

Amount per serving	% Daily Value*
Calories	1372.6

Total Fat 115.8g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 51.5g
Cholesterol 0mg	0%
Sodium 1385.8mg	0%
Total Carbohydrate 65.5g	0%
Dietary Fiber 25.0g	0%
Total Sugars 16.8g
Protein 34.5g	0%

Vitamin D 0IU	0%
Calcium 280.8mg	0%
Iron 10.0mg	0%
Potassium 2486.1mg	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: 72.3%

Protein: 9.6%

Carbs: 18.2%