Keywords: fiber-rich, dairy-free, vegan, healthy, gluten-free, soy-free, anti-inflammatory, paleo, vegetarian
Serves: 2
Prep Time: 10 minutes
Total Time: 10 minutes
Equipment: knife, large bowl
Ingredients:
- 2 Persian cucumbers
- 1 container grape tomatoes
- ½ red onion
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons lime or lemon juice
- Pinch of salt and a dash of black pepper
- Fresh mint (garnish)
Directions:
- Dice cucumbers, tomatoes, and red onion into small cubes.
- Add chopped produce in a bowl and combine with extra virgin olive oil, lemon juice, salt, and pepper.
- Garnish with mint and enjoy!
Variations:
- Instead of extra virgin olive oil you can use avocado oil.
- Instead of red onion you can use a white onion.
Notes:
- Store in a sealed container in the refrigerator for no more than 2 days.
Nutrition Notes:
- Tomatoes are an excellent source of vitamin C.
- Cucumbers are a great source of vitamin K.
Savings Tip:
- Buy fresh lemons instead of lemon juice to save money.
- Buy dried mint instead of fresh mint to save money.
Nutrition Facts:
Total Servings: 2
Serving Size: ½ of the salad bowl
| Amount Per Serving | % Daily Value |
| Calories: 120 calories | 6% |
| Total Fat: 7 g | 9% |
| Saturated Fat: 1.1 g | 5% |
| Cholesterol: 0 mg | 0% |
| Sodium: 27.1 mg | 1% |
| Total Carbohydrates: 17.3 g | 6% |
| Dietary Fiber: 2.6 g | 9% |
| Added Sugar: 0 g | 0% |
| Protein: 2.7 g | 5% |
| Vitamin D: 0 IU | 0% |
| Calcium: 40.2 mg | 3% |
| Iron: 0.9 mg | 5% |
| Potassium: 348.3 mg | 7% |