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Mediterranean Chopped Salad
A crisp, low-carb no-cook lunch from your Week 2 FareRx bag - about 8g carb and 2g protein per serving (USDA-estimated).
10 min
Total
2
Serves
Easy
Effort
Per serving
55
Cal
2g
Protein
9g
Carbs
2g
Fiber
3g
Sugar
2g
Fat
1g
Sat Fat
160mg
Sodium
280mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
All non-starchy vegetables, so this barely moves blood sugar - a great side or light, crunchy lunch.
Ingredients
- •1 cucumber, diced
- •1/4 red onion, diced
- •10 kalamata olives, halved
- •2 handfuls salad greens, chopped
- •juice of 1/2 lemon
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Chop the cucumber, onion, olives, and greens.
- 02
Toss together with lemon juice and olive oil.
Dietitian’s notes
- →Rinse the olives to trim some brine sodium before chopping.
- →Add a scoop of hummus or lentils to turn it into a fuller meal.
Make it yours
Make it a meal
Fold in cooked lentils or a chopped hard-boiled egg for protein.
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