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Light low-calorie summer salad with onion, hydrating vegetables, vitamin C and fiber
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Summer salad with onion has 32 calories. It contains 6.2 g of carbs, 1.1 g of protein, 0.3 g of fat and 1.7 g of fiber. Its 24 µg of Vitamin K covers 20% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
32
KCAL / 100G
Carbs
6.2g
· 2% DV
Protein
1.1g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 14% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 32 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 18 mg | 1% |
| Total carbohydrate | 6.2 g | 2% |
| Fiber | 1.7 g | 6% |
| Protein | 1.1 g | 2% |
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) | 180 g | 58 kcal |
| 1 piece (small) | 70 g | 22 kcal |
| 1 cup (chopped) | 90 g | 29 kcal |
| 100 g | 100 g | 32 kcal |
| 1 serving (small) | 120 g | 38 kcal |
| 1 piece (medium) | 140 g | 45 kcal |
| 2 cup (chopped) | 180 g | 58 kcal |
| 1 serving (large) | 250 g | 80 kcal |
Calculated from 32 calories per 100 g.
Summer salad with onion is usually made with tomatoes, cucumber, sweet pepper, and onion. Parsley or other fresh herbs, lemon juice, and olive oil are common additions. The exact mix varies with the season and the cook.
To make summer salad with onion, chop the fresh vegetables, toss them with lemon juice and olive oil, and season just before serving. Keep the pieces fairly substantial rather than mincing them; the salad stays crunchier and releases less liquid.
A simple lemon-and-olive-oil dressing works well for summer salad with onion because it brightens the vegetables without covering their flavor. Add the dressing shortly before serving; a little vinegar can replace some or all of the lemon for a sharper finish.
To mellow the onion in summer salad with onion, slice it thinly and soak it briefly in cold water, then drain it well. You can also toss the slices with a little lemon juice before mixing them into the vegetables.
Summer salad with onion gets watery because chopped tomatoes and cucumbers release juice, especially after salting or dressing. Cut the vegetables shortly before serving, add salt at the end, and drain any liquid that collects before bringing the salad to the table.
You can wash and dry the vegetables for summer salad with onion ahead of time, but chop and dress them close to serving. Once cut, they soften and release liquid in the refrigerator, so keep the dressing separate if you need to prep early.
Summer salad with onion pairs well with grilled chicken, fish, or meat, and it also suits simple meals such as beans and rice. Its fresh, tangy flavor makes it a useful side for richer or more filling main dishes.
Yes, feta or olives can be added to summer salad with onion for a saltier, more savory variation. Use less added salt if you include either one, and add them just before serving so the salad keeps its fresh texture.
Summer salad with onion is best eaten the day it is made, since the chopped vegetables soften as they sit. Refrigerate leftovers in a covered container and aim to eat them the next day; discard salad that has been left out for a long time.
Parsley is a classic choice for summer salad with onion, while mint adds a cooler, more aromatic note. Use one or a small combination of fresh herbs so they complement the onion and vegetables rather than overwhelm them.
Vitamins
Vitamin K
24µg · 20% DV
Vitamin C
14mg · 16% DV
B6
0.08mg · 5% DV
Vitamin A
42µg · 5% DV
Minerals
Potassium ⭐
210mg · 6% DV
Copper
0.05mg · 6% DV
Manganese
0.12mg · 5% DV
Phosphorus
28mg · 4% DV
Sodium
18mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 32 calories in 100 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.
Summer salad with onion brings together chopped seasonal vegetables—often tomatoes, cucumber and pepper—with the sharp, fresh bite of onion. It is a simple home-style salad associated with Turkish summer cooking, usually dressed with lemon juice and olive oil; the exact mix varies with the season and the cook.
Juicy and crisp, it is served alongside grilled food, beans or other everyday dishes, and makes a refreshing addition to a warm-weather meal. The vegetables provide water and fibre, while the salad remains light in calories. Keep the dressing modest for a lighter plate, or serve it with bread to catch the juices.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.