Summer Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful mix of fresh summer vegetables—tomatoes, cucumbers, peppers, corn, and avocado—tossed with red wine vinegar and topped with goat cheese and sunflower seeds. Crisp and bright, perfect alongside grilled proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 pint cherry tomatoes, halved (about 1¾ cups)
- 1 medium cucumber, chopped (about 1½ cups)
- 1 bell pepper, diced (any color, about 1 cup)
- 1 cup sliced snap peas
- 1 cup fresh corn kernels (may use canned or frozen and thawed)
- ½ small red onion, sliced or diced (about ½ cup)
- ¾ cup (4 ounces) crumbled soft goat cheese
- ½ cup roasted sunflower seed kernels
- ½ cup finely chopped fresh parsley or fresh basil
- 3 tablespoon extra-virgin olive or avocado oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, finely minced
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ¼ teaspoon red pepper flakes (optional)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 213mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 145mg
- Calcium
- 29mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.