Low Carb Sunflower Crunch Salad
Brighten up your mealtime with this refreshing and nutrient-packed Low Carb Sunflower Crunch Salad, a vibrant dish that's perfect for a light lunch or side. Featuring crisp romaine lettuce, crunchy red cabbage, and colorful slices of cucumber and bell pepper, this salad bursts with fresh textures and bold flavors. Toasted sunflower seeds add a nutty crunch, while a zesty homemade dressing made with olive oil, apple cider vinegar, and Dijon mustard ties it all together beautifully. Quick to prepare in just 15 minutes, this salad is ideal for those following low-carb or keto diets, offering a wholesome and satisfying option that's full of healthy fats, fiber, and essential nutrients. Enhance any meal or enjoy it on its own as a guilt-free indulgence that's both delicious and diet-friendly!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1 cup Red cabbage
- 1 medium-sized Cucumber
- 1 medium-sized Red bell pepper
- 3 stalks Green onions
- 1 cup Sunflower seeds
- 2 tablespoons Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Wash and dry all the vegetables thoroughly.
Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Shred the red cabbage into thin strips and add to the salad bowl.
Slice the cucumber and red bell pepper into thin rounds or strips, depending on preference, and add them to the bowl.
Finely chop the green onions and sprinkle them over the salad mixture.
Roughly chop the fresh parsley and add it for a burst of fresh flavor.
In a small dry skillet over medium heat, lightly toast the sunflower seeds for 2-3 minutes until fragrant, taking care not to burn them. Let cool slightly and then sprinkle them over the salad.
In a small mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss well to ensure the vegetables are evenly coated.
Serve immediately or refrigerate for up to 2 hours before serving to let the flavors meld.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 51.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 16.8 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2486 mg | 53% | |
*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.
