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Rich in vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
24
KCAL / 100G
Carbs
5.1g
· 77%
Protein
1.1g
· 17%
Fat
0.2g
· 6%
Fiber
1.7g
Vitamins
Vitamin C
78mg · 87% DV
B6
0.16mg · 9% DV
Folate
25µg · 6% DV
Vitamin A
42µg · 5% DV
Minerals
Potassium ⭐
220mg · 6% DV
Phosphorus
27mg · 4% DV
Magnesium
11mg · 3% DV
Calcium
11mg · 1% 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
0.03g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
It is best eaten the same day for the freshest texture and flavor. Once dressed, it usually keeps better for up to 1 day in a sealed container in the fridge, but salt and acid will make it release water over time.
Yes, you can chop the vegetables in advance, but add the dressing shortly before serving. That helps keep the tomatoes from getting watery and the peppers from losing their crunch.
Freezing is generally not recommended. Tomatoes and peppers become soft and watery after thawing, so the salad loses its fresh texture.
Olive oil, lemon juice or vinegar, a little salt, and optional garlic are classic choices. Fresh herbs such as parsley, mint, or basil also pair well with it.
On its own, it is usually more of a light dish or side. To make it more filling, pair it with a protein source such as yogurt, cheese, eggs, beans, or grilled fish.
It can work at either time, but by itself it may be too light for post-workout recovery. After training, it is more balanced when eaten with a protein-rich food.
For most people, yes, because it is a light option. But raw peppers and acidic tomatoes may trigger reflux or digestive discomfort in sensitive people.
The pepper variety, ripeness, and inner white membranes can affect flavor. Using sweeter peppers and removing more of the seeds and membranes can make the taste milder.
Short cooking can lower some heat-sensitive vitamins, but it still contributes to vegetable intake. Longer, high-heat cooking tends to reduce freshness, texture, and some beneficial compounds more noticeably.
People with reflux, sensitive stomachs, IBS symptoms, or trouble tolerating raw vegetables may need to watch portion size. If the salad is heavily salted, those monitoring blood pressure should also be mindful.
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.