Low Sodium Fresh Veggie Salad
Bright, crunchy, and packed with garden-fresh goodness, this Low Sodium Fresh Veggie Salad is a wholesome and flavorful addition to your healthy eating routine. Bursting with vibrant ingredients like juicy cherry tomatoes, crisp cucumber, and sweet bell peppers, this recipe is enhanced with an herby pop of fresh parsley and the creamy richness of diced avocado. A zesty, homemade dressing of lemon juice, olive oil, and apple cider vinegar ties it all together without a hint of added salt, making it an ideal choice for low-sodium diets. Ready in just 20 minutes, this no-cook, nutrient-packed salad is perfect for a light lunch, a side dish to complement your favorite entrée, or a refreshing potluck staple. Healthy, delicious, and easy to make—your taste buds (and your heart) will thank you!
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Recipe Information
Ingredients
- 2 cups cherry tomatoes
- 1 medium cucumber
- 1 medium bell pepper
- 1 large carrot
- 0.25 medium red onion
- 0.5 cup fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 0.25 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 medium avocado
Instructions
Rinse the cherry tomatoes under cold water, drain, and cut them in halves.
Peel the cucumber if desired and cut it lengthwise into quarters. Then, slice each quarter into bite-sized pieces.
Core and deseed the bell pepper, then cut into thin strips or bite-sized pieces.
Peel the carrot and grate it or cut into thin julienne strips.
Finely slice the red onion, ensuring the pieces are not too large, to avoid overpowering the salad.
Chop the fresh parsley finely to add a fragrant touch to the salad.
In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, carrot, red onion, and parsley.
In a small bowl, whisk together the lemon juice, olive oil, black pepper, and apple cider vinegar to create the dressing.
Pour the dressing over the mixed vegetables and toss gently until all ingredients are evenly coated.
Dice the avocado and gently fold it through the salad to ensure it remains intact and creamy.
Let the salad sit for about 5 minutes before serving, allowing the flavors to meld together.
Serve fresh and enjoy your low sodium, vibrant veggie salad!
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 20.2 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2468 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.
