FEATURE

Low Carb Chopped Salad and a Look in My Fridge

This colorful low-carb salad combines finely chopped vegetables with fresh herbs. Chopping everything into small pieces helps the ingredients absorb the seasonings and creates a refreshing, summery dish.

Low Carb Chopped Salad

This dish is similar to an Israeli salad and uses everyday ingredients that are easy to keep on hand.

Ingredients

Bell peppers
Tomatoes
Cucumber
Onion
Fresh herbs
Herbs and spices of your choice

Optional Additions

Corn
Kidney beans
Avocado
Feta cheese

Preparation

Wash the vegetables and fresh herbs.
Finely chop the peppers, tomatoes, cucumber and onion.
Chop the herbs and combine everything in a bowl.
Season to taste, mix thoroughly and allow the flavors to mingle before serving.

The salad can be prepared the night before and refrigerated overnight. Serve it on its own or alongside grilled chicken breast, falafel or rice.

Fridge and Freezer Notes

Peppers, tomatoes, cucumbers and onions are useful staples for quickly assembling colorful salads. Fresh herbs such as parsley, mint and marjoram can also be frozen in small portions for later use.

Slow, cool thawing can help preserve the freshness and quality of frozen foods. Storage needs vary by ingredient, and not every fruit or vegetable benefits from refrigeration.