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Light, fiber-rich and vitamin-rich
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
70
KCAL / 100G
Carbs
4.5g
· 27%
Protein
1.2g
· 7%
Fat
5g
· 66%
Fiber
1.7g
Vitamins
Vitamin K
80µg · 67% DV
Vitamin A
120µg · 13% DV
Folate
45µg · 11% DV
Vitamin C
10mg · 11% DV
Minerals
Sodium
180mg · 8% DV
Potassium ⭐
230mg · 7% DV
Iron
1mg · 6% DV
Calcium
35mg · 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
3.3g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
Salt and acidic ingredients draw water out of vegetables, so the salad softens and releases liquid as it sits. Dry the ingredients well and add the dressing just before serving to help keep it crisp.
Yes, but keep the washed greens and chopped vegetables separate from the dressing. Tossing them together immediately before eating gives the best texture.
Dressed salad is best eaten the same day, since greens lose their texture quickly after dressing. Refrigerate it in a covered container and discard it if it smells off, becomes slimy, or is excessively watery.
No. Raw leafy greens and watery vegetables become limp and mushy after thawing, so freezing is not recommended.
Dressing does not directly destroy vitamins, although cut vegetables gradually lose some sensitive nutrients when stored for a long time. A dressing containing fat can help the body absorb certain fat-soluble plant compounds.
On its own, a salad may not keep everyone full for long. Add a protein-rich food such as beans, lentils, chickpeas, eggs, yogurt, cheese, fish, chicken, or tofu for a more satisfying meal.
Its fresh, acidic flavor can balance the richness of meat. Vegetables containing vitamin C may also support absorption of plant-based iron eaten in the same meal.
For most people, yes. People with reflux, sensitive digestion, or bloating from raw vegetables may be more comfortable using less onion, garlic, chilli, vinegar, or lemon in the dressing.
Check the label for creamy dressings or high amounts of salt, sugar, and added oils. Avoid salads that have been sitting out, look wilted, or have excessive liquid in the container.
Wash the vegetables under running water unless the package clearly says they are pre-washed and ready to eat. Drying them thoroughly afterward improves texture and prevents the dressing from becoming diluted.
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.