Summer Salad May 30th

Name: Summer Salad May 30th
Yield: 816 g
Ingredients: Black Olive Slices 60 g; Stevia 4 g; Salt 4 g; Olive Oil 18 g; Apple Cider Vinegar 30 테이블스푼; Yellow Bell Pepper 100 g; Onion 150 g; Raw Cucumber 450 g

370 kcal

#Summer Salad #Diet Meal #Fresh Vegetables #Healthy Food #Salad Recipe #Quick Cooking #Vegetable Dish #Vegan #Low Calorie #Home Party

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Ingredients

Main ingredients

Black Olive Slices 60 g
Stevia 4 g
Salt 4 g
Olive Oil 18 g
Apple Cider Vinegar 2 테이블스푼
Yellow Bell Pepper 100 g
Onion 150 g
Raw Cucumber 450 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 40.29 g 39%

Protein 7.62 g 7%

Fat 24.65 g 54%

Serving size 816g

Cooking steps

1

Wash lettuce, tomato, cucumber, and bell pepper thoroughly, and cut them into bite-sized pieces.
2

Place the prepared vegetables in a bowl.
3

Add olive oil, lemon juice, salt, and pepper, and toss gently.
4

Top with nuts and cheese.

Summer Salad May 30th

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