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Mediterranean greens salad
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
32
KCAL / 100G
Carbs
4.2g
· 50%
Protein
1.7g
· 20%
Fat
1.1g
· 30%
Fiber
2.3g
Vitamins
Vitamin K
180µg · 150% DV
Vitamin A
420µg · 47% DV
Vitamin C
23mg · 26% DV
Folate
68µg · 17% DV
Minerals
Iron
2mg · 11% DV
Potassium ⭐
320mg · 9% DV
Calcium
78mg · 8% DV
Magnesium
22mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.16g
MONOUNSATURATED
0.12g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 1.4:1
Below the ideal 4:1 — a good omega balance.
On its own, it is usually too light to be a complete meal. Pairing it with protein such as beans, lentils, cheese, tuna, eggs, or grilled chicken makes it more filling and balanced.
A small serving before a meal may help with appetite control. Served alongside the main dish, it adds volume and freshness without making the meal feel heavy.
It can work in a small portion, but a large salad right before training may feel heavy for some people because of its fiber. If eaten pre-workout, it is often better with an easy-to-digest carbohydrate on the side.
Yes, especially as part of a meal that includes protein. By itself it is not usually enough for recovery, so adding yogurt, eggs, legumes, fish, or chicken is a better option.
Yes, dressings can change the overall energy and richness more than the greens themselves. Olive oil, cheese, olives, avocado, and creamy dressings add more substance, while lemon, vinegar, and herbs keep it lighter.
Greens like arugula, chicory, or mature leaves can become more bitter and fibrous with age. Choosing very fresh leaves, chilling them well, and using an acidic dressing can soften the flavor.
Once dressed, it wilts quickly, so it is best dressed just before serving. Washed but well-dried greens stored with a paper towel in a sealed container usually stay fresher for a few days.
Freezing is not recommended for most leafy salads. After thawing, the leaves usually lose their crisp texture and release water.
It goes well with grilled fish, chicken, legumes, whole grains, and olive oil–based dishes. A lemon-based dressing can also help support absorption of iron from plant foods eaten in the same meal.
People with sensitive digestion may notice bloating or discomfort from large amounts of raw greens. People taking blood thinners should also avoid sudden major changes in their intake of leafy green vegetables.
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Nutrition data compiled from USDA FoodData Central and scientific sources.