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Planning a barbecue and not sure about what to serve with pork ribs, burgers, lamb skewers or other BBQ recipes?
This is a simple salad that goes great with any meat, fish and seafood dishes! All you need is fresh seasonal veggies, extra virgin olive oil, lemon, garlic, salt and herbs. Enjoy!
Hands-on Overall
Serving size about 1 cup, 185 g/ 6.5 oz
Nutritional values (per about 1 cup, 185 g/ 6.5 oz)
Net carbs4.9 grams
Protein1.4 grams
Fat13.8 grams
Calories151 kcal
Calories from carbs 13%, protein 4%, fat 83%
Total carbs6.6 gramsFiber1.7 gramsSugars3.8 gramsSaturated fat1.9 gramsSodium294 mg(13% RDA)Magnesium21 mg(5% RDA)Potassium349 mg(17% EMR)
Ingredients (makes 4 servings)
- 1 large cucumber, peeled (300 g/ 10.6 oz)
- 2 cups regular or cherry tomatoes, diced (300 g/ 10.6 oz)
- 1/2 medium red onion (50 g/ 1.8 oz)
- 2 tbsp fresh lemon or lime juice
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- 2 cloves garlic, crushed
- 2 tbsp freshly chopped parsley or other herbs such as basil or cilantro
- sea salt and pepper to taste
Instructions
- Peel and finely dice the cucumber.
- Peel and finely dice the onion and chop the tomatoes into small pieces.
- Place the cucumber, tomatoes and onion into a bowl and prepare the vinaigrette. In a small bowl, mix the olive oil, lemon juice and crushed garlic. Pour the vinaigrette over the vegetables.
- Finely chop the parsley and add to the bowl with vegetables. Season with salt and pepper to taste and mix well.
- Eat as a side with meat, fish or seafood. Store in the fridge for up to 3 days.
Easy Summer Vegetable Salsa
Step by Step
Ingredients
- 1 large cucumber, peeled (300 g/ 10.6 oz)
- 2 cups regular or cherry tomatoes, diced (300 g/ 10.6 oz)
- 1/2 medium red onion (50 g/ 1.8 oz)
- 2 tbsp fresh lemon or lime juice
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- 2 cloves garlic, crushed
- 2 tbsp freshly chopped parsley or other herbs such as basil or cilantro
- sea salt and pepper to taste
Instructions
- Peel and finely dice the cucumber.
- Peel and finely dice the onion and chop the tomatoes into small pieces.
- Place the cucumber, tomatoes and onion into a bowl and prepare the vinaigrette. In a small bowl, mix the olive oil, lemon juice and crushed garlic. Pour the vinaigrette over the vegetables.
- Finely chop the parsley and add to the bowl with vegetables. Season with salt and pepper to taste and mix well.
- Eat as a side with meat, fish or seafood. Store in the fridge for up to 3 days.
Nutrition (per serving, about 1 cup, 185 g/ 6.5 oz)
Calories151kcal
Net Carbs4.9g
Carbohydrates6.6g
Protein1.4g
Fat13.8g
Saturated Fat1.9g
Fiber1.7g
Sugar3.8g
Sodium294mg
Magnesium21mg
Potassium349mg
Detailed nutritional breakdown (per about 1 cup, 185 g/ 6.5 oz)
| Total per about 1 cup, 185 g/ 6.5 oz |
| 4.9 g | 1.4 g | 13.8 g | 151 kcal |
| Cucumber, fresh |
| 1.1 g | 0.4 g | 0.1 g | 9 kcal |
| Tomatoes, fresh |
| 2 g | 0.7 g | 0.2 g | 14 kcal |
| Onion, red, fresh |
| 0.8 g | 0.2 g | 0 g | 5 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Lemon (juice), fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Parsley, fresh (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
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