Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
169
Calories
2g
Protein
14g
Fat
12g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1½ pounds (6 to 7 medium) tomatoes, cut into wedges
- 4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste
- 1 green chili pepper, finely minced
- 3 tablespoons cilantro or parsley, very finely minced
- 2 tablespoons olive oil
- salt and freshly ground pepper to taste
Directions
1
Place the tomatoes in a bowl or on a platter.
2
Combine the remaining ingredients and toss with the tomatoes.
3
Serve at once or chill and serve.
4
The salad will keep for 2 to 3 hours in the refrigerator.
Recipe sourced from
fandom