Low Fat Crisp Kale and Iceberg Salad
Brighten up your mealtime with this refreshing and nutrient-packed Low Fat Crisp Kale and Iceberg Salad, a perfect blend of texture, flavor, and health-conscious ingredients. Featuring tender kale leaves and crunchy iceberg lettuce as the base, this vibrant salad is enriched with juicy cherry tomatoes, crisp cucumber, and delicately sliced red onion for a burst of freshness in every bite. Tossed in a light, zesty dressing of lemon juice, apple cider vinegar, and a hint of olive oil, it's seasoned to perfection with salt, black pepper, and a sprinkle of grated Parmesan cheese for a subtle note of creaminess. Finished with a garnish of fresh parsley, this quick and easy recipe is ready in just 20 minutes and makes an ideal side dish or light meal for health-conscious eaters. Versatile, flavorful, and easy on calories, it's a must-try for anyone seeking a guilt-free yet indulgent salad option.
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Recipe Information
Ingredients
- 4 cups Kale leaves
- 4 cups Iceberg lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 small Red onion
- 3 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Grated Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Wash and dry the kale leaves thoroughly. Remove the tough stems and tear the leaves into bite-sized pieces. Place them in a large salad bowl.
Wash and chop the iceberg lettuce into bite-sized pieces and add it to the bowl with the kale.
Rinse the cherry tomatoes and cut them in half. Add them to the salad bowl.
Peel and slice the cucumber thinly and add to the salad.
Thinly slice the red onion and add the slices to the salad bowl.
In a small bowl, whisk together the lemon juice, apple cider vinegar, and olive oil. Season with salt and ground black pepper.
Pour the dressing over the salad and toss everything together until the leaves are well-coated.
Sprinkle the grated Parmesan cheese over the salad.
Finely chop the fresh parsley and sprinkle it on top of the salad for garnish.
Serve the salad immediately, offering additional lemon wedges on the side if desired.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 18.5 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2577 mg | 55% | |
*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.
