Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
217
Calories
4g
Protein
15g
Fat
22g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. extra-virgin olive oil
- 4 small to medium summer squashes, trimmed
- and cut into slices about 1/8 inch thick
- 2 medium to large ripe tomatoes, peeled or
- unpeeled, chopped
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1⁄4 fresh green chili, minced, or to taste
- 1⁄4 tsp. ground cumin, or to taste
- Sea salt, to taste
- Juice of 1⁄2 lime (1 Tbs.), or to taste
- 1 Tbs. chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes