Low Carb Fresh Green Salad with Mixed Vegetables
Brighten up your meal with this *Low Carb Fresh Green Salad with Mixed Vegetables*, a wholesome blend of crisp romaine lettuce, nutrient-packed baby spinach, and an assortment of vibrant, fresh veggies. Bursting with natural flavors from juicy cherry tomatoes, creamy avocado, and crunchy red bell pepper, this salad is elevated with a zesty olive oil and lemon juice dressing lightly infused with garlic. Quick to prepare in just 20 minutes and with no cooking required, it’s the perfect healthy and satisfying option for lunch, dinner, or as a side dish. Packed with fiber, vitamins, and healthy fats, this low-carb salad is not only refreshing but also incredibly nutritious. Whether enjoyed on its own or paired with your favorite protein, this easy salad is a must-try for anyone looking for a light, wholesome meal idea!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 2 cups Baby spinach
- 1 medium English cucumber
- 1 cup Cherry tomatoes
- 1 medium Red bell pepper
- 1 medium Avocado
- 0.25 medium Red onion
- 0.5 cup Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 Garlic clove
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by washing and drying the romaine lettuce and baby spinach thoroughly. Tear the romaine lettuce into bite-sized pieces and place them in a large salad bowl along with the baby spinach.
Wash the English cucumber, then slice it into thin rounds or half-moons as preferred, and add it to the salad bowl.
Rinse the cherry tomatoes, halve them, and toss them into the bowl.
Core and thinly slice the red bell pepper, then add the slices to the salad.
Cut the avocado in half, remove the pit, scoop out the flesh and slice it into cubes or slices. Add these to the mix.
Thinly slice a quarter of the red onion into rings and separate them into the bowl.
Chop the fresh parsley finely and sprinkle it over the vegetables in the salad bowl.
In a small bowl, whisk together the olive oil, lemon juice, and crushed garlic clove to form the dressing.
Season the dressing with salt and black pepper, adjusting to taste.
Pour the dressing over the salad and toss all ingredients together gently until the vegetables are well coated.
Serve the salad immediately for the freshest taste, or refrigerate for up to 30 minutes if needed before serving.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 21.2 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3283 mg | 70% | |
*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.
