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Picture of Chopped Salad With Feta, Lime, Mint And Sunflower Seeds
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 884 kcal 44 %
  • Fat 65 g 100 %
  • Saturated 14 g 68 %
  • Carbs 55 g 18 %
  • Fiber 17 g 68 %
  • Protein 28 g 56 %
  • Cholesterol 50 mg 17 %
  • Sodium 1099 mg 46 %
  • Calcium 434 mg 43 %
  • Magnesium 245 mg 58 %
  • Potassium 1099 mg 23 %
  • Iron 7 mg 40 %
  • Zinc 5 mg 50 %
  • Phosphorus 684 mg 98 %
  • Vitamin A 808 µg 90 %
  • Vitamin C 45 mg 50 %
  • Thiamin (B1) 1 mg 95 %
  • Riboflavin (B2) 1 mg 71 %
  • Niacin (B3) 8 mg 51 %
  • Vitamin B6 1 mg 91 %
  • Folate equivalent (total) 234 µg 58 %
  • Vitamin B12 1 µg 40 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 21 mg 139 %
  • Vitamin K 78 µg 65 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chopped Salad With Feta, Lime, Mint And Sunflower Seeds

Ingredients

  • 3 cups chopped, crunchy vegetables
  • 1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
  • 2 scallions, thinly sliced
  • 1/3 cup well-toasted sunflower seeds, salted or unsalted
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon coarse or Kosher salt, plus more to taste
  • 1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac
  • Freshly ground black pepper, to taste
  • 1 to 2 tablespoons thinly sliced fresh mint leaves

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