Use A Spoon Chopped Salad Recipe

A Spoon Chopped Salad is a refreshing and colorful salad that is perfect for a light lunch or as a side dish. It is made with a variety of fresh vegetables, such as cucumbers, tomatoes, bell peppers, and red onions, all finely chopped and mixed together. The salad is dressed with a tangy vinaigrette made with olive oil, lemon juice, and herbs. This salad is not only delicious but also packed with vitamins and nutrients.

4.8
20 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Use A Spoon Chopped Salad
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Ingredients for Use A Spoon Chopped Salad Recipe

  • 1/4 Cucumbers, Chopped
  • 1/4 Tomatoes, Chopped
  • 0.13 Bell Pepper, Chopped
  • 0.06 Ed Onion, Finely Chopped
  • 0.38 tablespoon Olive Oil
  • 1/4 tablespoon Lemon Juice
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs, Chopped

Directions: Use A Spoon Chopped Salad Recipe

Cooking Directions

  • STEP 1.Start by preparing the vegetables. Wash and chop cucumbers, tomatoes, bell peppers, and red onions into small, bite-sized pieces.
  • STEP 2.In a large bowl, combine the chopped vegetables and toss them together.
  • STEP 3.In a separate small bowl, whisk together olive oil, lemon juice, salt, pepper, and your choice of herbs, such as basil or parsley.
  • STEP 4.Pour the dressing over the chopped vegetables and toss well to coat.
  • STEP 5.Let the salad sit for about 10 minutes to allow the flavors to meld together.
  • STEP 6.Serve the Spoon Chopped Salad as a side dish or as a light lunch. It pairs well with grilled chicken or fish.
  • STEP 7.If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • STEP 8.Before serving leftovers, give the salad a quick toss to redistribute the dressing and flavors.

Cooking Tips

  • Feel free to customize the salad by adding other vegetables like carrots, radishes, or avocado.
  • For added protein, you can include some cooked chickpeas or grilled shrimp.
  • To make the salad more filling, you can add cooked quinoa or couscous.

Storage and Serving

  • This salad is best served fresh, but you can store leftovers in the refrigerator for up to 2 days.
  • If you're making the salad ahead of time, keep the dressing separate and toss it with the vegetables just before serving.
  • Garnish the salad with some fresh herbs or crumbled feta cheese for an extra burst of flavor.
Nutrition
value
197
calories per serving
12 g Fat7 g Protein13 g Carbs4 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    7g
  • Carbs
    13g
  • Fiber
    4g

MacroNutrients

  • Carbs
    13g
  • Protein
    7g
  • Fiber
    4g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    221mg
  • Iron
    2mg
  • Vitamin A
    825mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    91mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    43mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    43mg
  • Manganese
    < 1mg
  • Phosphorus
    147mg
  • Selenium
    8mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp