+Fresh Tomato Salad

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Fresh Tomato Salad

Course: Salad
Keyword: gluten-free, grain-free, vegetarian
Calorie: 200-300, Under 300
Protein: 10-20g
Fiber: 11+g
Servings: 4
Calories: 297kcal


  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1 1/2 tsps Dijon Mustard
  • 1 Garlic (clove, minced)
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 4 cups Baby Spinach
  • 2 1/2 cups Cherry Tomatoes (halved)
  • 2 cups Lentils (cooked, drained and rinsed)
  • 1/2 Cucumber (diced)
  • 1 Avocado (peeled and diced)
  • 2 stalks Celery (diced)
  • 1/2 cup Goat Cheese (crumbled)


  • Create dressing by combining olive oil, vinegar, mustard, garlic, sea salt and pepper. Mix well and set aside.
  • Place baby spinach in a bowl. Top with cherry tomatoes, lentils, cucumber, avocado and celery. Sprinkle with crumbled goat cheese. Drizzle with desired amount of dressing and toss well. Divide into bowls and serve. Enjoy!


  • No Goat Cheese

    Use feta cheese instead.
  • Vegan

    Use pine nuts instead of cheese.
  • No Spinach

    Use kale, swiss chard, or any leafy green.
  • More Protein

    Top with grilled shrimp or chicken to increase protein content.


Serving: 4g | Calories: 297kcal | Carbohydrates: 32g | Protein: 14g | Fat: 15g | Cholesterol: 5mg | Sodium: 432mg | Fiber: 14g | Sugar: 6g | Vitamin A: 3801IU | Vitamin C: 30mg | Calcium: 91mg | Iron: 5mg

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