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Tangy Summer Crunch Salad

Eat Smart Idaho

Vegetable salad in a white plate on a light background. Salad with tomatoes, cucumbers, peppers, parsley and lemon. Vegan or diet food.

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Tangy Summer Crunch Salad

Perfect for a hot summer day!
Course Salad, Side Dish
Servings 2
Calories 51kcal

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

Serving: 1serving | Calories: 51kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 484mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1029IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 1mg
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