Low Sodium Fresh Green Salad with Mixed Vegetables

Bright, crisp, and delightfully simple, this Low Sodium Fresh Green Salad with Mixed Vegetables is the perfect side dish or light meal for those seeking a delicious and heart-healthy option. Bursting with vibrant colors and textures, this salad features a refreshing mix of Romaine lettuce, baby spinach, cherry tomatoes, cucumber, carrots, and red bell pepper—each adding its own unique crunch and flavor. Tossed in a zesty lemon and extra-virgin olive oil dressing, this salad is naturally low in sodium yet full of tangy, fresh goodness. With just 20 minutes of prep time and no cooking required, it's an effortless way to enjoy a wholesome, nutrient-packed dish. Garnished with freshly chopped parsley and a hint of black pepper, this salad is as visually stunning as it is nourishing. Pair it with your favorite main dish or savor it on its own for a guilt-free burst of flavor.

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 Baby spinach
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 1 medium Red bell pepper
• 1 large Carrot
• 0.5 small Red onion
• 2 tablespoons Lemon juice
• 3 tablespoons Extra-virgin olive oil
• 0.5 teaspoon Freshly ground black pepper
• 0.25 cup Fresh parsley

Directions

Step 1

Rinse the Romaine lettuce thoroughly under cold water. Pat it dry with a paper towel and then chop it into bite-sized pieces. Place in a large salad bowl.

Step 2

Rinse the baby spinach under cold water, pat it dry, and add to the bowl with the Romaine lettuce.

Step 3

Wash the cherry tomatoes and cut them in half. Add to the salad bowl.

Step 4

Peel the cucumber, then slice it into thin rounds. Add the cucumber slices to the bowl.

Step 5

Remove the seeds and core from the red bell pepper, then slice it into thin strips and add to the salad.

Step 6

Peel the carrot and use a vegetable peeler to shave it into thin ribbons. Add the ribbons to the salad.

Step 7

Thinly slice the red onion and add it to the bowl.

Step 8

In a small bowl, whisk together the lemon juice and extra-virgin olive oil until well combined.

Step 9

Pour the dressing over the salad and toss everything together gently to coat the vegetables evenly.

Step 10

Finely chop the fresh parsley and sprinkle it over the salad.

Step 11

Season with freshly ground black pepper and toss once more before serving. Serve immediately.

Nutrition Facts

Serving size	(1341.7g)

Amount per serving	% Daily Value*
Calories	618.7

Total Fat 42.8g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 284.6mg	0%
Total Carbohydrate 54.2g	0%
Dietary Fiber 18.5g	0%
Total Sugars 21.9g
Protein 15.2g	0%

Vitamin D 0IU	0%
Calcium 392.3mg	0%
Iron 10.0mg	0%
Potassium 2480.8mg	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: 58.1%

Protein: 9.2%

Carbs: 32.7%