Low-Carb Recipe For The Office

Romaine, Tomato and Cucumber Salad with Creamy Dressing

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(1 vote)
Romaine, Tomato and Cucumber Salad with Creamy Dressing
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Health Score:
93 / 100
25 min.

Healthy, because

Even smarter

Nutritional values

The salad consists of more than 90 percent water, yet it scores points with plenty of immune-boosting vitamin C. The cucumber is full of healthy ingredients such as fistein, which supports brain performance. Bitter substances activate digestive juices and enzymes of the liver, bile and pancreas.

Do you love Romana as much as we do? Then you should take a look at our cookbook for the fresh romaine salad. No matter whether you enjoy the recipe as a crisp lunch with a slice of bread or as a side dish to grilled food - the salad is always a hit. As a variation similar to the Ceasar salad, you can grate some parmesan over the finished salad.

1 serving contains
(Percentage of daily recommendation)
Calorie201 cal.(10 %)
Protein4 g(4 %)
Fat17 g(15 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.5 mg(13 %)
Vitamin K149 μg(248 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.2 mg(14 %)
Folate84 μg(28 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C34 mg(36 %)
Potassium752 mg(19 %)
Calcium106 mg(11 %)
Magnesium35 mg(12 %)
Iron0.9 mg(6 %)
Iodine8 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids10.1 g
Uric acid29 mg
Cholesterol44 mg
Complete sugar7 g


2 Romana Lettuce
250 grams Cherry tomatoes
1 Cucumber
For the cream dressing
150 milliliters Whipped cream
100 grams Sour cream
1 garlic clove
1 tsp finely chopped Fresh herbs
mild Vinegar (White)
1 generous pinch grained Broth
herb salt
How healthy are the main ingredients?
Whipped creamSour creamCucumbergarlic clove

Preparation steps


Pull apart the romaine hearts, rinse under running water, shake dry and pluck smaller. Rinse the tomatoes and cut in half. Rinse the cucumber and cut into slices. Mix everything and spread loosely on 4 plates.


For the dressing, puree the cream, the sour cream, the peeled clove of garlic, the broth and the herbs in a blender.


Stir the cream and season with salt, pepper and vinegar. Distribute over salads and serve.