Low Sodium Fresh Veggie Salad

Bright, crisp, and bursting with garden-fresh flavors, this Low Sodium Fresh Veggie Salad is the perfect go-to for a healthy and delicious meal. Loaded with crunchy cucumbers, juicy cherry tomatoes, sweet bell peppers, vibrant carrots, and creamy avocado, this nutrient-packed dish is tossed in a zesty lemon and apple cider vinegar dressing for a tangy kick without the need for added salt. Ready in just 20 minutes, this heart-healthy salad is a great option for anyone looking to reduce sodium without skimping on taste. Perfect as a light lunch, a refreshing side dish, or a colorful contribution to your next potluck, this naturally gluten-free and vegan recipe will leave you feeling nourished and satisfied.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 cups cherry tomatoes
• 1 medium cucumber
• 1 medium bell pepper
• 1 large carrot
• 0.25 medium red onion
• 0.5 cup fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 0.25 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 1 medium avocado

Directions

Step 1

Rinse the cherry tomatoes under cold water, drain, and cut them in halves.

Step 2

Peel the cucumber if desired and cut it lengthwise into quarters. Then, slice each quarter into bite-sized pieces.

Step 3

Core and deseed the bell pepper, then cut into thin strips or bite-sized pieces.

Step 4

Peel the carrot and grate it or cut into thin julienne strips.

Step 5

Finely slice the red onion, ensuring the pieces are not too large, to avoid overpowering the salad.

Step 6

Chop the fresh parsley finely to add a fragrant touch to the salad.

Step 7

In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, carrot, red onion, and parsley.

Step 8

In a small bowl, whisk together the lemon juice, olive oil, black pepper, and apple cider vinegar to create the dressing.

Step 9

Pour the dressing over the mixed vegetables and toss gently until all ingredients are evenly coated.

Step 10

Dice the avocado and gently fold it through the salad to ensure it remains intact and creamy.

Step 11

Let the salad sit for about 5 minutes before serving, allowing the flavors to meld together.

Step 12

Serve fresh and enjoy your low sodium, vibrant veggie salad!

Nutrition Facts

Serving size	(976.0g)

Amount per serving	% Daily Value*
Calories	663.9

Total Fat 51.6g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 98.9mg	0%
Total Carbohydrate 51.0g	0%
Dietary Fiber 20.7g	0%
Total Sugars 20.2g
Protein 10.0g	0%

Vitamin D 0IU	0%
Calcium 176.0mg	0%
Iron 5.0mg	0%
Potassium 2468.1mg	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: 65.6%

Protein: 5.6%

Carbs: 28.8%