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Low-calorie salad rich in vitamin C and vitamin K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
25
KCAL / 100G
Carbs
4.5g
· 68%
Protein
1.4g
· 21%
Fat
0.3g
· 11%
Fiber
2.1g
Vitamins
Vitamin K
155µg · 129% DV
Vitamin C
28mg · 31% DV
Vitamin A
175µg · 19% DV
Folate
64µg · 16% DV
Minerals
Potassium ⭐
295mg · 9% DV
Calcium
55mg · 6% DV
Iron
1mg · 6% 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
0.04g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
Arugula, cress, and some lettuce varieties naturally have a peppery or bitter edge, and lemon can make it more noticeable. Dress just before serving and balance the flavor with cucumber, carrot, or a small amount of olive oil.
You can wash, cut, and thoroughly dry the vegetables ahead of time, then refrigerate them in an airtight container. Add lemon juice and salt right before serving so the leaves stay crisp.
Undressed, dry greens and vegetables generally keep best for 2–3 days in the refrigerator. Once dressed with lemon, the salad releases water and is best eaten the same day, ideally within a few hours.
Raw leafy greens and watery vegetables do not freeze well because they become soft and wet after thawing. Refrigerate clean, completely dry ingredients instead.
No, but a little olive oil can help the body absorb fat-soluble compounds, including carotenoids and vitamins such as A, E, and K, from leafy vegetables. Lemon, vinegar, herbs, and spices can still provide plenty of flavor without oil.
Vitamin C in lemon can improve absorption of non-heme iron, the type found in leafy greens and plant foods. Pairing the salad with lentils, chickpeas, or beans is a practical combination.
On its own, it may be light, so add a protein source such as chickpeas, lentils, beans, tofu, eggs, yogurt, grilled chicken, or fish. Whole-grain bread or a grain side such as bulgur can make the meal more sustaining.
A large, high-fibre salad immediately before exercise can cause digestive discomfort for some people. After training, it works well alongside a meal that provides protein and carbohydrate.
The acidity of lemon may worsen burning or discomfort in some people with reflux, gastritis, or mouth sores. Use less lemon, avoid eating it on an empty stomach, and adjust based on your own tolerance.
Salt draws water out of vegetables, causing the leaves to soften and lose volume. Add salt at the last minute, or let each person season their own serving.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.