Chopped Summer Salad

Name: Chopped Summer Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters baby cherry red and yellow tomatoes; 1 large Kirby cucumber, peeled, seeded, and cut into 1/2-inch chunks; 2 large heads endive, sliced lengthwise into quarters; 59 milliliters fresh flat-leaf parsley leaves; 59 milliliters fresh cilantro leaves; 59 milliliters fresh mint leaves; 1 Tbsp freshly squeezed lemon juice (1/2 lemon); 2 Tbsps extra-virgin olive oil; 1 red bell pepper, seeded and cut into 1-inch-long matchsticks; 4 servings Salt and freshly ground black pepper; 1 Tbsp raspberry or white balsamic vinegar

You can never have too many side dish recipes, so give Chopped Summer Salad a try. One serving contains 127 calories, 4g of protein, and 8g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. A mixture of baby cherry and tomatoes, olive oil, flat-leaf parsley leaves, and a handful of other ingredients are all it takes to make this recipe so tasty.