Photo: Anna Pelzer
The Skinny Summer Salad
12 ingredients
15 min + 2 min
7
openrecipes
A healthy summer time salad that is vegan and gluten-free and made with fresh vegetables and topped with an olive oil and vinegar dressing.
Estimated Nutrition (whole recipe, rough)
560
Calories
10g
Protein
38g
Fat
56g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 ounces, weight Green Beans
- 2 cups Cucumber, Diced
- 2 cups Tomato, Diced
- 1 ear Corn, Sliced Kernels Off The Cob
- ¼ cups Onion, Sliced Thin
- 1 whole Avocado, Pitted, Peeled, Diced
- 10 leaves Basil, Diced
- 1-½ Tablespoon FOR THE DRESSING:
- 2 Tablespoons Extra Virgin Olive Oil
- 2 teaspoons Red Wine Vinegar
- ¼ teaspoons Dijon Mustard
- 1 dash Garlic, Minced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes