This is a crunchy and fresh side-salad recipe, using a protein of your choice. Make it plant-based by using beans or tofu. The olives provide the salt, so there is no need to add additional salt unless you skip the olives.

Try our [dressing-in-a-jar](https://www.bmc.org/recipes/heart-healthy-salad-dressing) recipe for a simple, healthy dressing.



 

    Serves: 2 servings    Total Time:  25 minutes Prep Time: 5 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Lettuce - 3 cups, rinsed and chopped (Romaine or lettuce of choice) Tomatoes - 1 medium tomato, washed and diced (or 10 cherry tomatoes, washed and halved) Cucumber - ⅓ of a large cucumber, washed and diced (sub carrots, bell pepper or other crunchy vegetable) Olives - ½ cup, pitted and chopped (optional) Dressing - ¼ cup  

## Instructions

Step 1

Combine ingredients in 1 large bowl, toss with dressing of choice, and serve. 

 

### Notes

## Nutrition Information

  Calories: 135.6 Calories Fat: 9g Saturated Fat: 1.5g Carbohydrates: Net Carb: 10g Dietary Fiber: 3.3g Protein: 2g Sodium: 628