Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
195
Calories
3g
Protein
14g
Fat
16g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1 large Spanish Onion or Vidalia Onion, halved lengthwise and very thinly sliced
- 1 tablespoon salt
- 5 large ripe tomatoes, peeled and sliced
- 1 serrano or jalapeno chile, seeded and finely minced
- 1 tablespoon minced fresh cilantro or parsley
- 3 tablespoons Vegetable Oil or extra- Virgin Olive Oil
Directions
1
Place the onion slices and salt in a bowl; cover with cold water, and soak for about 10 minutes.
2
Drain in a colander and rinse briefly under cold running water.
3
Shake well.
4
This step will eliminate most of the sharpness of the onion.
5
Arrange the tomatoes on a platter.
6
Salt generously.
7
Top with the onion, chile, and cilantro.
8
Sprinkle the oil evenly over the salad, toss to combine, and serve at once.
9
Category:Chilian Recipes
10
Category:Chilian Salads
Recipe sourced from
fandom