I use my frozen fresh lemon juice for this recipe. I would use Monkfruit Sweetener (affiliate link) for this salad, but use any sweetener of your choice.If this makes more salad than you are going to eat at one time, I would only add mint to the portion of salad you’re going to use. Refrigerate the mint and leftover salad separately and add mint to the rest of the salad just before you eat it.
Recipe adapted from The South Beach Diet Quick and Easy Cookbook.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.