Low Sodium Crisp Green Salad with Lemon Vinaigrette
Brighten up your mealtime with this refreshing Low Sodium Crisp Green Salad with Lemon Vinaigrette—a vibrant medley of fresh, crunchy vegetables paired with a tangy and subtly sweet homemade dressing. Packed with hydrating cucumbers, juicy cherry tomatoes, crisp romaine lettuce, and aromatic parsley, this salad delivers clean, wholesome flavors without the extra sodium. The zesty lemon vinaigrette, made from fresh lemon juice, olive oil, honey, and Dijon mustard, ties the dish together beautifully, enhancing the natural taste of each ingredient. Perfect as a side dish or a light, healthy lunch, this quick and easy recipe comes together in just 20 minutes, offering a guilt-free burst of nutrition and flavor. Anyone looking for low-sodium recipes or easy salads for healthy eating will love this colorful, crave-worthy dish!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 large Cucumber
- 1 medium Bell pepper (green)
- 1 cup Cherry tomatoes
- 0.25 medium Red onion
- 0.25 cup Fresh parsley
- 0.25 cup Extra-virgin olive oil
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Black pepper
- 1 clove Garlic (finely minced)
Instructions
Start by washing the romaine lettuce thoroughly. Pat it dry with a kitchen towel, then chop it into bite-sized pieces. Place the chopped lettuce in a large salad bowl.
Peel the cucumber and slice it into thin rounds. Add these cucumber slices to the bowl with the lettuce.
Deseed the bell pepper by slicing off the top and removing the seeds and inner white membranes. Cut the pepper into thin strips and add to the salad bowl.
Halve the cherry tomatoes and add them to the salad mix.
Thinly slice the red onion and add to the bowl. You can soak the onion slices in cold water for a few minutes to mellow their flavor before adding, if desired.
Chop the fresh parsley finely and sprinkle it over the salad.
To prepare the lemon vinaigrette, whisk together the extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, black pepper, and minced garlic in a small bowl or shake them together in a jar with a tight-fitting lid until well combined.
Drizzle the lemon vinaigrette over the salad just before serving. Toss the salad gently to coat all the ingredients well with the dressing.
Serve the salad immediately to enjoy the crispness and freshness of the ingredients.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 26.6 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2552 mg | 54% | |
*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.
