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Low calorie, high water and fiber, source of vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
22
KCAL / 100G
Carbs
4.2g
· 76%
Protein
0.9g
· 16%
Fat
0.2g
· 8%
Fiber
1.2g
Vitamins
Vitamin C
11mg · 12% DV
Vitamin K
13µg · 11% DV
Vitamin A
42µg · 5% DV
B5
0.2mg · 4% DV
Minerals
Potassium ⭐
210mg · 6% DV
Phosphorus
24mg · 3% DV
Calcium
18mg · 2% DV
Magnesium
10mg · 2% 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
0.03g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Salt pulls water out of the vegetables, so the salad releases liquid fast after mixing. To keep it crisp, add salt and dressing just before serving.
It is usually best freshly made because the vegetables stay firmer and the flavor is brighter. If you need to prep ahead, chop the vegetables in advance but add the dressing at the last minute.
Undressed salad generally keeps better for up to about a day in a sealed container. Once salted and dressed, it softens quickly and is best eaten the same day.
Simple dressings usually work best, such as lemon juice or vinegar with olive oil. Fresh herbs like parsley or mint can add flavor without overpowering the vegetables.
Soaking sliced onion briefly in cold water or tossing it with lemon juice can mellow its sharpness. This keeps the onion flavorful but less aggressive.
It goes well with grilled meat, chicken, fish, eggs, legumes, and grain-based meals. Its fresh, juicy texture balances richer main dishes especially well.
On its own, it is usually too light to be a full pre- or post-workout option. It works better alongside a protein-rich food such as eggs, yogurt, chicken, or beans.
No, eating it at night is not inherently a problem. However, raw onion may trigger bloating, reflux, or stomach discomfort in some people, so tolerance matters.
People with reflux, sensitive digestion, IBS, or a known intolerance to raw onion may need to be cautious. Adjusting the onion amount or using milder onion can make it easier to tolerate.
No, adding a moderate amount of olive oil does not make it unhealthy. It can improve flavor, make the salad more satisfying, and help with absorption of some fat-soluble compounds.
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Nutrition data compiled from USDA FoodData Central and scientific sources.