Whole30 Garden Salad with Croutons
Elevate your salad game with this vibrant and wholesome Whole30 Garden Salad with Croutons! Packed with crisp romaine lettuce, juicy cherry tomatoes, refreshing cucumber slices, and creamy avocado, this salad is a perfect medley of fresh garden flavors. The star of the dish? Crunchy, golden-baked zucchini "croutons," seasoned with garlic powder and paprika for a savory twist. Tossed in a zesty homemade lemon-olive oil dressing, this salad is not only Whole30-approved but also gluten-free, grain-free, and loaded with nutrients. Ready in just 35 minutes, it's an easy, healthy dish that makes for a satisfying lunch or a delightful side at dinner. Indulge in this nourishing salad that delivers big on flavor and wholesome goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 small Red onion
- 1 large Avocado
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 small Zucchini
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
Instructions
Preheat the oven to 350°F (175°C).
Wash and thoroughly dry the zucchini. Cut them into thin, even slices. These will serve as the croutons.
In a large bowl, toss the zucchini slices with 1 tablespoon of olive oil, garlic powder, paprika, and a pinch of salt and pepper. Ensure they are evenly coated.
Spread the zucchini in a single layer on a baking sheet lined with parchment paper. Bake for 10-15 minutes, turning once halfway through, until they are crunchy and golden brown. Remove from the oven and let them cool.
While the zucchini is baking, prepare the salad. Chop the romaine lettuce and place it in a large salad bowl.
Halve the cherry tomatoes and slice the cucumber and red onion thinly. Add them to the lettuce.
Cut the avocado in half, remove the pit, and dice the flesh. Add it to the bowl.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Just before serving, sprinkle the baked zucchini croutons on top of the salad.
Serve immediately and enjoy your fresh Whole30 Garden Salad.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4233 mg | 184% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 37.2 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3577 mg | 76% | |
*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.
