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Pickled onion salad

April 28, 2026

Recipe

This light and tangy salad is a great summer salad. It also can be served on top of grilled tuna steaks or with baked tortilla chips.

Serves 4

This light and tangy salad is a great summer salad. It also can be served on top of grilled tuna steaks or with baked tortilla chips.

In a small bowl, combine the onions, vinegar, oil and sugar. Stir to mix evenly. Cover and refrigerate until well chilled, about 60 minutes. Just before serving, stir in the cilantro and sprinkle with lime juice. Serve mounded on a leaf of lettuce.

2 large red onions, thinly sliced (about 2 cups)
4 spring (green) onions with tops, chopped
1/2 cup cider vinegar
2 teaspoons olive oil
2 tablespoons sugar
1/2 cup fresh cilantro, chopped
1 tablespoon lime juice
4 lettuce leaves

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1/2 Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans 1/2 Sweets 1 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 1/2 Fats Fruits Protein and dairy 1/2 Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 84 Calories 14 g Total carbohydrate Cholesterol 2 g Dietary fiber 1.5 g Monounsaturated fat Potassium 1 g Protein 0.5 g Saturated fat 1/2 cup onion mixture on 1 leaf of lettuce Serving size 18 mg Sodium 2.5 g Total fat