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Low-calorie, high-water salad with vitamin C and K
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Salad greens, cucumber and tomato salad (150 g) has 30 calories. That works out to 20 calories per 100 g. It contains 5.7 g of carbs, 1.5 g of protein, 0.3 g of fat and 1.8 g of fiber. Its 97.5 µg of Vitamin K covers 81% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
30
KCAL / 150G
Carbs
5.7g
· 2% DV
Protein
1.5g
· 3% DV
Fat
0.3g
· 0% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 72% · Protein 19% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 30 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 27 mg | 1% |
| Total carbohydrate | 5.7 g | 2% |
| Fiber | 1.8 g | 6% |
| Protein | 1.5 g | 3% |
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 | 30 kcal |
| 1 piece (whole) | 30 g | 6 kcal |
| 1 cup (chopped) | 60 g | 12 kcal |
| 100 g | 100 g | 20 kcal |
| 1 serving (small) | 100 g | 20 kcal |
| 1 piece (whole) | 120 g | 24 kcal |
| 2 cup (chopped) | 120 g | 24 kcal |
| 1 serving (large) | 250 g | 50 kcal |
Calculated from 20 calories per 100 g.
Wash and thoroughly dry the greens, then chop the cucumber and tomatoes and combine them in a bowl. Add olive oil, lemon juice and salt just before serving so the leaves stay crisp and the salad does not turn watery.
Olive oil, lemon juice and salt make a simple, classic dressing for salad greens, cucumber and tomato salad. Red-wine vinegar also works well; mix the dressing separately and toss it through the salad right before serving.
Dry the greens well and wait to add salt and dressing until serving. If your tomatoes are especially juicy, scoop out some of their seed gel before chopping; keep cut ingredients chilled if you are not serving them immediately.
Yes, you can wash and dry the ingredients ahead, but store the greens, cucumber and tomatoes separately. Chop and combine them close to serving time, and add the dressing only at the end to preserve the salad’s texture.
Undressed ingredients can keep in a sealed container in the refrigerator for about two days, though the greens are best sooner. Once dressed, the salad softens and releases liquid, so plan to eat it the same day.
No, peeling the cucumber is optional; its washed skin adds color and crunch. Rinse it under running water, and peel it only if the skin is unusually tough, bitter or damaged.
Romaine, leaf lettuce, arugula and tender mixed salad leaves all work well. Choose crisp leaves for crunch or add a little arugula for a peppery note; dry the greens thoroughly so the dressing clings to them.
Yes, thinly sliced red onion or spring onion adds a savory bite. For a milder flavor, soak sliced onion briefly in cold water, drain it well, and mix it into the salad just before serving.
Salad greens, cucumber and tomato salad pairs well with grilled chicken, fish, beans or a grain-based dish. Its fresh, tangy flavor also balances richer mains, and you can serve it as a simple side at lunch or dinner.
Yes, it can be a nourishing part of a meal: the vegetables provide water and useful vitamins, while the dressing adds flavor. For a more filling meal, serve it with a protein-rich food rather than relying on the salad alone.
Vitamins
Vitamin K
97.5µg · 81% DV
Vitamin A
180µg · 20% DV
Vitamin C
18mg · 20% DV
Folate
52.5µg · 13% DV
Minerals
Manganese
0.22mg · 10% DV
Potassium ⭐
330mg · 10% DV
Copper
0.08mg · 9% DV
Iron
1.05mg · 6% DV
Sodium
27mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 30 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.
Salad greens, cucumber and tomato salad brings leafy greens together with sliced cucumber and ripe tomato for a fresh, uncooked dish. It is a familiar everyday salad in many cuisines rather than a recipe tied to one place. A simple dressing of olive oil and lemon is common, while vinegar or herbs can lend a different edge.
The leaves are tender, with crisp cucumber and juicy tomato; it works as a side for grilled food, sandwiches or a home-cooked meal, and can also make a light lunch with bread or beans. At 20 calories per 100 g, it is mostly water and makes a refreshing choice when you want something light. Add a source of protein to make it more filling, or keep the dressing modest.
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
0.05g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.