Low Sodium Fresh Garden Vegetable Salad

Bright, crisp, and perfectly wholesome, this Low Sodium Fresh Garden Vegetable Salad is a celebration of nature's bounty in every bite. Packed with a vibrant medley of freshly chopped Romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and sweet red bell peppers, this salad offers flavor and nutrition without the need for added salt. Enhanced with creamy avocado, zesty lemon juice, and fragrant fresh basil, it's dressed simply with heart-healthy extra virgin olive oil and a dash of black pepper for subtle seasoning. Ready in just 20 minutes, this recipe is the ultimate guilt-free addition to weeknight dinners, meal-prep plans, or sunny outdoor picnics. Perfect for those following a low sodium diet, this garden-fresh salad is a refreshing and colorful way to eat healthily.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 head Romaine lettuce
• 2 cups Cherry tomatoes
• 1 large Cucumber
• 1 medium Red bell pepper
• 1 large Carrot
• 0.5 small Red onion
• 6 small Radishes
• 1 medium Avocado
• 1 medium Lemon
• 3 tablespoons Extra virgin olive oil
• 0.25 teaspoon Ground black pepper
• 0.25 cup Fresh basil leaves

Directions

Step 1

Begin by washing and drying all the vegetables thoroughly.

Step 2

Chop the Romaine lettuce into bite-sized pieces and place in a large mixing bowl.

Step 3

Halve the cherry tomatoes and add them to the bowl.

Step 4

Peel the cucumber, slice it thinly, and add to the salad.

Step 5

Core and thinly slice the red bell pepper into strips and add to the bowl.

Step 6

Peel and grate the carrot, then add it to the salad.

Step 7

Thinly slice half a small red onion and add to the mixture.

Step 8

Slice the radishes into thin rounds and add to the salad.

Step 9

Cut the avocado in half, remove the pit, and cube the flesh. Add these cubes to the salad.

Step 10

Roll the lemon on your counter to release its juices, then cut it in half and squeeze the juice over the salad.

Step 11

Drizzle the extra virgin olive oil over the salad.

Step 12

Add ground black pepper to taste for mild spiciness.

Step 13

Garnish with fresh basil leaves, either whole or torn, for a burst of herbal aroma.

Step 14

Toss the salad gently to combine all the ingredients, ensuring the lemon juice and olive oil coat them evenly.

Step 15

Serve immediately for the freshest taste.

Nutrition Facts

Serving size	(1861.6g)

Amount per serving	% Daily Value*
Calories	928.5

Total Fat 66.9g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 839.9mg	0%
Total Carbohydrate 84.8g	0%
Dietary Fiber 31.7g	0%
Total Sugars 34.5g
Protein 19.9g	0%

Vitamin D 0IU	0%
Calcium 412.5mg	0%
Iron 9.8mg	0%
Potassium 3905.8mg	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: 59.0%

Protein: 7.8%

Carbs: 33.2%