4 Serves
15 Mins
Thoroughly wash the lettuce, tomatoes, cucumbers, and onions under cold running water.
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Vitamin K
33 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
53 µg / 400 µgCalcium
47 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
711 mg / 4,700 mgSodium
303 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
4 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Using a sharp knife and cutting board, chop the lettuce, tomatoes, cucumbers, and onions into bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Place the chopped vegetables into a large serving bowl, drizzle with the prepared dressing, and toss gently until evenly coated.
17
g45
g13
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Nigerian
