Chopped Veggie Salad

Makes 2 servings:

Macros: 118cal, fat 9g, carbs 9g, fibre 2g, protein 2g


1 cup Broccoli (chopped)

1/2 cup Cherry Tomatoes (chopped)

1/4 Red Bell Pepper (chopped)

1/4 Cucumber (chopped)

1 1/4 Tbsps Extra Virgin Olive Oil

1 1/4 Tbsps Balsamic Vinegar

1/4 cup Parsley (chopped)

Sea Salt & Black Pepper to taste


Add broccoli, tomatoes, bell pepper and cucumber to a large mixing bowl. Toss with the oil, vinegar and parsley. Season liberally with sea salt and black pepper to taste. Enjoy!

Leftovers: Refrigerate in an airtight container for up to two days. Season leftovers with additional salt, black pepper and vinegar if needed.

More Flavour: Use additional herbs like cilantro, chives, basil or dill.






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