Chopped Veggie Salad
Course: Salad
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 100-200, Under 200
Servings: 4
Calories: 118kcal
Ingredients
- 2 cups Broccoli (chopped)
- 1 cup Cherry Tomatoes (chopped)
- 1/2 Red Bell Pepper (chopped)
- 1/2 Cucumber (chopped)
- 2 1/2 tbsps Extra Virgin Olive Oil
- 2 1/2 tbsps Balsamic Vinegar
- 1/2 cup Parsley (chopped)
- Sea Salt & Black Pepper
Instructions
- Add broccoli, tomatoes, bell pepper and cucumber to a large mixing bowl. Toss with the oil, vinegar and parsley. Season liberally with sea salt and black pepper to taste. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to two days. Season leftovers with additional salt, black pepper and vinegar if needed.More Flavor
Use additional herbs like cilantro, chives, basil or dill.
Nutrition
Serving: 4g | Calories: 118kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Cholesterol: 0mg | Sodium: 25mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1739IU | Vitamin C: 76mg | Calcium: 45mg | Iron: 1mg