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.
Leave a Reply