By Mayo Clinic Staff

Dietitian's tip:

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.

Number of servings

Serves 4
  1. Gluten-free
  2. Weight management
  3. Low-fat
  4. Diabetes meal plan
  5. DASH diet
  6. Heart-healthy
  7. Meatless
  8. Kidney diet
  9. Plant-based
  10. Low-sodium
  11. Low-fiber

Ingredients

  1. 2 large red onions, thinly sliced (about 2 cups)
  2. 4 spring (green) onions with tops, chopped
  3. 1/2 cup cider vinegar
  4. 2 teaspoons olive oil
  5. 2 tablespoons sugar
  6. 1/2 cup fresh cilantro, chopped
  7. 1 tablespoon lime juice
  8. 4 lettuce leaves

Directions

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.

Nutritional analysis per serving

Serving size: 1/2 cup onion mixture on 1 leaf of lettuce

  • Calories 84
  • Total carbohydrate 14 g
  • Total sugars 9 g
  • Added sugars 6 g
  • Dietary fiber 2 g
  • Protein 1 g
  • Total fat 2.5 g
  • Saturated fat 0.5 g
  • Monounsaturated fat 1.5 g
  • Polyunsaturated fat 0.5 g
  • Sodium 18 mg
  • Potassium 244 mg
  • Calcium 41 mg
  • Magnesium trace
  • Iron 1 mg
April 28, 2026

Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/pickled-onion-salad/rcp-20049802