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A light, healthy salad made with fresh vegetables, olive oil, and lemon.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
4.5g
· 17%
Protein
1.2g
· 4%
Fat
9.5g
· 79%
Fiber
1.8g
Vitamins
Vitamin K
38µg · 32% DV
Vitamin E
2.2mg · 15% DV
Vitamin C
13mg · 14% DV
Vitamin A
110µg · 12% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
180mg · 5% DV
Calcium
38mg · 4% DV
Phosphorus
28mg · 4% 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
1.4g
MONOUNSATURATED
6.8g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
On its own, it can be quite light. Pairing it with beans, yogurt, eggs, cheese, chicken, or fish can make the meal more filling and balanced.
Yes, lemon juice and salt can draw water out of leafy vegetables and soften them quickly. For a crisper texture, dress it shortly before serving.
A dressed salad is usually best eaten the same day. If the dressing is kept separate, the vegetables generally stay fresher and less watery for longer.
Usually no. Most raw salad vegetables lose their texture after freezing and thawing, and the lemon dressing can make them even more watery.
Right before training, a large portion may feel heavy for some people because fat and fibre can slow digestion. After exercise, it works better as a fresh side to a meal that includes protein.
Yes, especially if you want a lighter evening meal. Just note that eaten alone, it may not keep you full for very long.
Yes. Vitamin C from lemon can help improve absorption of non-heme iron from plant foods, which is one reason lemon pairs well with leafy greens.
Not automatically. It can fit a weight-loss diet well, but the amount of olive oil and the rest of the meal still matter for overall energy intake.
People with reflux, gastritis, mouth ulcers, or a sensitive stomach may find acidic dressings irritating. Reducing the lemon or choosing milder vegetables can help.
Olive oil and lemon usually give a fresher, brighter taste and let the vegetables stand out more. Creamy dressings create a heavier texture and can mask the natural flavor of the salad.
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.