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Easy Summer Vegetable Salsa

4.7 stars, average of 81 ratings

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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

Allergy information for Easy Summer Vegetable Salsa

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
Vegan

Nutritional values (per serving, 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

  1. Peel and finely dice the cucumber. Easy Summer Vegetable Salsa
  2. Peel and finely dice the onion and chop the tomatoes into small pieces. Easy Summer Vegetable Salsa
  3. 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. Easy Summer Vegetable Salsa
  4. Finely chop the parsley and add to the bowl with vegetables. Season with salt and pepper to taste and mix well. Easy Summer Vegetable Salsa
  5. Eat as a side with meat, fish or seafood. Store in the fridge for up to 3 days. Easy Summer Vegetable Salsa

Ingredient nutritional breakdown (per serving, about 1 cup, 185 g/ 6.5 oz)

Net carbsProteinFatCalories
Cucumber, fresh
1.1 g0.4 g0.1 g9 kcal
Tomatoes, fresh
2 g0.7 g0.2 g14 kcal
Onion, red, fresh
0.8 g0.2 g0 g5 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Lemon (juice), fresh
0.4 g0 g0 g1 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Total per serving, about 1 cup, 185 g/ 6.5 oz
4.9 g1.4 g13.8 g151 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

Simple and real food, that's why I love your blog!!!

Thank you Kathy!

How many ounces of the recipe is considered one serving?

One serving should be about 7 oz 😊