Tangy Summer Crunch Salad

Tangy Summer Crunch Salad

Perfect for a hot summer day!
Print Recipe
CourseSalad, Side Dish
Servings2
Calories51kcal

Equipment

  • cutting board
  • Knife
  • Mixing bowl
  • Spoon

Ingredients

  • 1 large cucumber about 2 cups (or summer squash)
  • 1 large tomato
  • 1 small onion or 3 large green onions
  • 1 handful fresh herbs ex: dill, cilantro, mint, etc.
  • 2 Tablespoons lemon juice about half a lemon (or vinegar)
  • black pepper to taste

Instructions

  • Wash all vegetables under clean water, prepare vegetables as listed below, and place in a large mixing bowl.
  • Cut the cucumbers in half lengthwise, then slice into half-moons
  • Dice tomato into bite size pieces.
  • Finely dice the onions.
  • Chop all the herbs.
  • Once the prepared vegetables have been added to the mixing bowl, add in the lemon juice and black pepper, then mix until all ingredients are distributed evenly.
  • Serve fresh on its own, over a bed of greens, or added to cooked whole grains and/or beans.

Notes

Add a protein source to make this salad more filling. Chickpeas, beans, grilled chicken and fish would all be a great pairing! 
Nutrition Facts
Tangy Summer Crunch Salad
Serving Size
 
1 serving
Amount per 1 Serving
Calories
51
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
10
mg
0
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
2
g
4
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
Potassium
 
484
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.

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