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Low-calorie, refreshing salad rich in vitamins C and K and fiber
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Arugula tomato cucumber spring onion salad (150 g) has 33 calories. That works out to 22 calories per 100 g. It contains 5.4 g of carbs, 2.1 g of protein, 0.5 g of fat and 2.3 g of fiber. Its 123 µg of Vitamin K covers 102% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
33
KCAL / 150G
Carbs
5.4g
· 2% DV
Protein
2.1g
· 4% DV
Fat
0.5g
· 1% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 63% · Protein 24% · Fat 13%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 33 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.06 g | 0% |
| Trans fat | 0 g | |
| Sodium | 36 mg | 2% |
| Total carbohydrate | 5.4 g | 2% |
| Fiber | 2.3 g | 8% |
| Protein | 2.1 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 33 kcal |
| 1 cup (shredded) | 45 g | 10 kcal |
| 2 cup (chopped) | 90 g | 20 kcal |
| 100 g | 100 g | 22 kcal |
| 1 serving (small) | 100 g | 22 kcal |
| 1 piece (whole) | 180 g | 40 kcal |
| 1 serving (large) | 220 g | 48 kcal |
Calculated from 22 calories per 100 g.
Toss washed, thoroughly dried arugula with chopped tomato, cucumber, and thinly sliced spring onion. Dress it just before serving with olive oil, lemon juice, and salt so the leaves stay crisp and the vegetables do not release too much liquid.
A simple lemon and olive oil dressing suits this salad best, with salt and black pepper to taste. For a sharper, slightly sweet finish, add a small splash of red-wine vinegar or balsamic vinegar, then toss right before serving.
You can wash and prepare the ingredients ahead, but keep them undressed and preferably store the wet vegetables separately from the arugula. Add the dressing just before serving; salt and acid quickly soften the leaves and draw juice from the tomatoes.
The chopped tomatoes and cucumber release liquid, especially after salt or dressing is added. Dry the greens well, cut the vegetables shortly before serving, and dress the salad at the last moment to keep it from becoming soggy.
Undressed, covered salad components keep their texture better than a fully dressed salad, but this combination is best eaten fresh. Once tossed with dressing, the arugula wilts and the tomato and cucumber make the mixture watery, so eat leftovers promptly.
Serve it alongside grilled fish, chicken, or meat, or pair it with a savory tart or a grain bowl. Its crisp vegetables and tangy dressing work especially well with richer mains that benefit from a fresh side.
Choose young arugula leaves, remove thick stems, and use more cucumber and tomato relative to the greens. Lemon juice and olive oil also mellow arugula’s peppery bite without masking the fresh flavor of the salad.
Yes, crumbled feta adds a salty, creamy contrast, while avocado makes the salad richer and softer. Taste before adding salt if you use feta, and add avocado shortly before serving so it stays fresh.
No, peeling is not necessary if the cucumber is clean and its skin is tender. Wash it well under running water and trim the ends; peel it only if the skin is tough or you prefer a softer texture.
It can fit into a weight-loss meal because it provides a generous serving of vegetables without a heavy dressing. To make it more filling, add a protein such as beans, egg, fish, or chicken rather than relying on the salad alone.
Vitamins
Vitamin K
123µg · 102% DV
Vitamin C
27mg · 30% DV
Vitamin A
178.5µg · 20% DV
Folate
69µg · 17% DV
Minerals
Manganese
0.27mg · 12% DV
Copper
0.11mg · 12% DV
Potassium ⭐
390mg · 11% DV
Iron
1.8mg · 10% DV
Sodium
36mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 33 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Peppery arugula, juicy tomato, crisp cucumber and mild spring onion make up this fresh, simple salad. It is easy to put together with everyday produce and is commonly dressed with olive oil and lemon, which balance the greens’ bite without masking their freshness.
Serve arugula tomato cucumber spring onion salad alongside grilled foods, or add it to a lunch spread with bread, beans or cheese. The contrast of peppery leaves and cool, juicy vegetables makes it especially refreshing. At 22 calories per 100 g, it is a light choice that also provides fibre and vitamins C and K. For a more substantial meal, pair it with chickpeas or another filling protein.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.06g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.