Layered Gazpacho Salad Low Calorie
Vibrant, refreshing, and perfect for light meals, this Layered Gazpacho Salad is a low-calorie masterpiece designed for both flavor and presentation. Featuring crisp cherry tomatoes, cooling cucumber, colorful bell peppers, and a fragrant medley of fresh parsley and cilantro, this salad captures the essence of a classic gazpacho in a stunning layered format. Dressed with a zesty blend of olive oil, red wine vinegar, lime juice, and garlic, each bite bursts with flavor. The clear glass dish creates a beautiful visual impact, showcasing the artistry of the layers, from mixed greens to the diced avocado garnish on top. With only 20 minutes of prep time and no cooking required, this chilled salad is the ultimate healthy, make-ahead option for entertaining, potlucks, or a guilt-free weeknight dinner.
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Recipe Information
Ingredients
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 small Red onion
- 0.5 cup Fresh parsley
- 0.25 cup Fresh cilantro
- 1 clove Garlic
- 2 tablespoons Olive oil
- 1.5 tablespoons Red wine vinegar
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Mixed greens
- 1 medium Avocado
Instructions
Wash and dry all vegetables thoroughly.
Halve the cherry tomatoes and set them aside in a bowl.
Peel the cucumber if desired, then dice it into small cubes. Add the cucumber to the bowl with the tomatoes.
Dice the red and yellow bell peppers into small cubes, removing seeds and membranes. Add them to the vegetable mixture.
Peel and finely dice the red onion. Add it to the bowl with the other vegetables.
Chop the fresh parsley and cilantro, and mix them into the vegetable medley.
Mince the garlic and whisk it together with olive oil, red wine vinegar, lime juice, salt, and black pepper to create the dressing.
Pour the dressing over the vegetable mixture and toss to coat evenly.
In a clear glass or trifle bowl, layer the salad starting with 2 cups of mixed greens at the bottom.
Add half the dressed vegetable mixture on top of the greens.
Repeat with another layer of 2 cups of mixed greens and the remaining vegetable mixture.
Dice the avocado and sprinkle it over the top of the salad as the final layer.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
Serve chilled and enjoy!
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 26.5 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3555 mg | 76% | |
*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.
