Three Little Summer Salads

15 min 2 servings

Nutrition

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

Ingredients

  • 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

Directions

  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.

Author

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

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