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Chopped Veggie Salad

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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

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