Summertime Salad

Servings: 2

Perfect for summertime barbeques and al fresco dining, with a surprise crunch from nutty sunflower seeds and a bite from the red onions, this bright salad comes together simply. Mesclun greens are known to aid weight management, manage blood pressure, and improve digestion, so you’ll love knowing this recipe is as healthy as it is quick to make! 

INGREDIENTS

Juice of 1 lemon
1 tablespoon extra-virgin olive oil
1 teaspoon ground dried basil
1 teaspoon salt
½ teaspoon black pepper
4 cups Mesclun greens mix
1 medium cucumber, sliced
½ medium red onion, sliced
½ cup sunflower seeds

INSTRUCTIONS 

1. Whisk together lemon juice, olive oil, basil, salt, and black pepper in a bowl until combined.
2. Place the Mesclun greens, cucumber, onion, and sunflower seeds in a large serving bowl. Add the dressing, tossing until the Mesclun leaves are well coated in dressing. Serve and enjoy.

NUTRITION • per one serving • 

Calories 310 —
Total Fat 25 g 32%
Saturated Fat 2.5 g 13%
Polyunsaturated Fat 0.6 g —
Monounsaturated Fat 3.7 g —
Trans Fat 0 g —
Cholesterol — 
Sodium 910 mg 40%
Total Carbohydrates 16 g 6%
Dietary Fiber 6 g 21%
Total Sugars 5 g —
Protein 10 g 20%
Vitamin A 1913 mcg 128%
Vitamin C 27 mcg 45%
Vitamin D — 
Potassium 747 mg 15%
Calcium 102 mg 8%
Iron 3.5 mg 20%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here