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Olive oil, lemon, fresh Mediterranean greens, low calorie, high fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
5.2g
· 32%
Protein
1.8g
· 11%
Fat
4.2g
· 57%
Fiber
2.6g
Vitamins
Vitamin K
120µg · 100% DV
Vitamin A
420µg · 47% DV
Vitamin C
18mg · 20% DV
Folate
60µg · 15% DV
Minerals
Calcium
65mg · 7% DV
Iron
1mg · 6% DV
Potassium ⭐
220mg · 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.6g
MONOUNSATURATED
2.6g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
Store unwashed leaves in the refrigerator in a breathable container or bag lined with paper towel to absorb excess moisture. Add dressing only just before serving so the leaves stay crisp.
Yes, if the greens, toppings, and dressing are kept separately. Once dressed, the salad will gradually release water and lose its texture.
Unless the package specifically says the leaves are washed and ready to eat, rinse them gently under clean running water. Drying them well improves crispness and helps dressing cling to the leaves.
Freezing is not recommended for fresh leafy salad because thawed leaves become watery and limp. Extra greens are better used in cooked dishes such as soups, omelettes, or sautés.
A simple olive oil and lemon juice or vinegar dressing complements the greens without overpowering them. Add salt near serving time to help prevent the leaves from wilting.
On its own, it may be too light for a main meal. Adding a protein-rich food such as beans, lentils, eggs, yogurt, fish, chicken, or tofu makes it more satisfying and balanced.
A large, oily salad immediately before exercise may feel uncomfortable for some people, while a smaller portion is often easier to tolerate. After training, pair it with a protein-containing food as part of a recovery meal.
No. A moderate amount of olive oil adds flavor and can help the body use certain fat-soluble compounds found in vegetables. Keep in mind that added oils and creamy dressings are usually what make a salad much more energy-dense.
People taking warfarin or similar medicines should keep their intake of vitamin K-rich leafy greens reasonably consistent rather than suddenly increasing or eliminating them. Individual guidance from a clinician or dietitian is important.
Balance them with lemon, balsamic vinegar, citrus segments, or naturally sweet vegetables. Briefly soaking the leaves in ice water can also make them feel crisper and less harsh.
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.