Low Carb Fresh Veggie Salad
Bright, colorful, and packed with wholesome flavors, this Low Carb Fresh Veggie Salad is the ultimate light and refreshing dish for any meal. Featuring a vibrant mix of crisp cucumbers, juicy cherry tomatoes, sweet bell peppers, creamy avocado, and a zing of red onion, this salad bursts with freshness and nutrition. Tossed in a zesty homemade dressing of extra virgin olive oil, apple cider vinegar, and lemon juice, every bite delivers a harmonious balance of tangy and savory notes. Garnish with finely chopped parsley for an herby finish or add crumbled feta for a delicious optional touch. Ready in just 20 minutes and ideal for keto-friendly or low-carb diets, this versatile salad is perfect as a standalone meal or a healthy side. Serve it fresh or let the flavors meld in the fridge for a truly irresistible treat!
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Recipe Information
Ingredients
- 1 large cucumber
- 200 grams cherry tomatoes
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 large avocado
- 0.5 medium red onion
- 15 grams fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 50 grams feta cheese (optional)
Instructions
Wash all vegetables thoroughly under running water and pat them dry with a paper towel.
Slice the cucumber into thin rounds or half-moons depending on preference. Place them into a large salad bowl.
Halve the cherry tomatoes and add them to the bowl with the cucumbers.
Remove the seeds and core from the red and yellow bell peppers, then chop them into small bite-sized pieces. Add to the salad bowl.
Cut the avocado in half, remove the pit, and scoop the flesh from the skin. Chop the avocado into chunks and add it to the salad.
Thinly slice the red onion and add to the bowl for a touch of pungency to balance the flavors.
Finely chop the fresh parsley and sprinkle it over the salad mixture.
In a small mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, salt, and ground black pepper.
Pour the dressing over the salad, tossing gently to coat all the vegetables evenly.
Optionally, crumble the feta cheese over the salad before serving, if desired.
Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld. Enjoy your low-carb fresh veggie goodness!
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 21.7 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2975 mg | 63% | |
*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.
