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Fresh vegetables, olive oil, low calorie, fiber source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
85
KCAL / 100G
Carbs
6.2g
· 29%
Protein
1.3g
· 6%
Fat
6.1g
· 65%
Fiber
2.1g
Vitamins
Vitamin A
420µg · 47% DV
Vitamin K
42µg · 35% DV
Vitamin C
18mg · 20% DV
Vitamin E
1.7mg · 11% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Sodium
120mg · 5% DV
Calcium
38mg · 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
0.9g
MONOUNSATURATED
4.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 11.5:1
Above the ideal 4:1 (11.5:1).
It is best added shortly before serving so the leaves stay crisp. If added too early, the salad can soften and release more water.
If it is washed and dried well and kept undressed, it usually keeps its texture best for about a day. Once olive oil and salt are added, it is best eaten the same day.
The most common reasons are adding salt too early and not drying the vegetables properly. High-water ingredients like tomatoes and cucumbers also release liquid as they sit.
Usually not for long-lasting fullness, because it is mainly vegetables. To make it more satisfying, pair it with beans, cheese, eggs, tuna, or a whole-grain side.
It works well as a light option during the day, but on its own it is not an ideal recovery meal after training. After exercise, it is better combined with a protein source and, if needed, extra carbohydrate.
No single food causes weight gain by itself; the overall diet and portion size matter most. Olive oil contains healthy fats, but generous amounts can raise the meal’s energy noticeably.
It goes especially well with grilled fish, chicken, meat, legumes, and soups. Its fresh, acidic flavor can balance heavier main dishes.
Both can work well, and the better choice depends on taste and the ingredients in the salad. Lemon gives a fresher, brighter note, while vinegar brings a sharper acidity.
Freezing is generally not recommended. Raw vegetables lose texture after thawing and often become limp and watery.
People with reflux, gastritis, or a sensitive stomach may react to lemon, vinegar, or raw onion. Those taking blood thinners should also keep leafy green intake reasonably consistent and follow medical advice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.