Three Little Summer Salads

15 min 2 servings


447 Kcal
41.2g Fat
20.7g Carbs
14.3g Net Carbs
10.7g Sugars
3g Protein


  • Tomato Salad:
  • 300g of mixed cherry tomatoes
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of olive oil
  • Cucumber Salad:
  • 1 cucumber
  • 1 tablespoon of vinegar
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of ground pepper
  • Carrot Salad:
  • 3 carrots
  • juice of 1 lemon
  • 1/2 teaspoon of sea salt
  • 1/4 of ground pepper
  • 2 tablespoons of olive oil


  1. Tomato Salad: Cut the cherry tomatoes in half and add the salt, olive oil, and black pepper. Let them sit for 15-20 minutes before eating. I don’t add vinegar, the acidity from the tomatoes is enough to make an amazing dressing!
  2. Cucumber Salad: Slice the cucumbers and add vinegar, sea salt, ground pepper, ground cumin, and olive oil.
  3. Carrot Salad: Grate the carrots and dress them with sea salt, ground pepper, olive oil, and a squeeze of lemon.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

Eat. Burn. Subscribe.

Join the Eat Burn Sleep email newsletter and be the first to hear about new tips, and recipes!

  • This field is for validation purposes and should be left unchanged.

Explore More Recipes

Sautéed Broccoli and onion


Spinach and broccoli velouté


Yogurt and almond cake


Cream of broccoli and zucchini