crunchy summer salad- cook for your life- anti-cancer recipes

Crunchy Summer Salad

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients
This cool Crunchy Summer Salad is exactly the ticket to get through the heat of summer. Made from classic summer veggies, I first ate it as part of a delicious dinner my friend Cydney...


  • 3 tablespoons olive oil
  • 1 tablespoon freshly squeezed lime juice
  • ½ teaspoon sea salt or to taste
  • 2 to 3 garden cucumbers, peeled and cut into a ½ ” chunks
  • 1 cup halved cherry tomatoes OR 1 medium beefsteak tomato, seeded and cut into ½ ” chunks
  • 1 orange pepper, seeded and cut into ½” squares
  • 1 yellow pepper, seeded and cut into ½” chunks
  • 1 tablespoon of your favorite soft-leaved summer herb shredded. (Choose either mint, basil leaves or cilantro).

Nutrition Facts


141 cals


11 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

8 g


12 g


5 g


2 g


2 g


242 mg


  1. Whisk the oil, lime juice, and salt together in a medium salad bowl.
  • Tip in the cucumber, tomatoes, orange and yellow peppers, and the shredded herbs. Toss together. Let sit in the fridge for 30 minutes for the flavors to develop. Taste for salt. Serve chilled or at room temperature.

  • Chef Tips

    For a quick light lunch, add protein and a lot of flavor, by sprinkling ¼ cup crumbled feta cheese over the salad before serving. You can use 1 medium English cucumber instead of the garden cucumbers.

    Registered Dietitian Approved

    All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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