4 Serves
20 Mins
Thoroughly wash the lettuce, cucumber, and tomatoes under cold running water.
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Vitamin K
70 µg / 120 µgVitamin B1
1 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
107 µg / 400 µgCalcium
60 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
171 mg / 1,250 mgPotassium
470 mg / 4,700 mgSodium
368 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Using a chef's knife and cutting board, chop the lettuce, cucumber, onion, and tomatoes into uniform, bite-sized pieces.
In a small mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the chopped vegetables in a large salad bowl, sprinkle with hemp seeds, drizzle with the prepared dressing, and toss gently to coat.
59
g7
g30
g
