Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
198
Calories
3g
Protein
14g
Fat
19g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 4 ripe tomatoes , diced
- 1 onion , thinly sliced
- 1 green chile (optional, for heat), finely chopped
- 2 tablespoons vegetable oil
- Juice of 1 lemon
- Salt , to taste
- Fresh cilantro leaves, for garnish (optional)
Directions
1
In a mixing bowl, combine the diced tomatoes, thinly sliced onions, and finely chopped green chili (if using).
2
Drizzle the vegetable oil and lemon juice over the vegetables.
3
Gently toss the ingredients until the vegetables are coated with the oil and lemon juice.
4
Season the salad with salt to taste. Adjust the seasoning according to your preference.
5
Let the salad sit for a few minutes to allow the flavors to meld together.
6
Garnish the salad with fresh cilantro leaves, if desired, before serving.
Recipe sourced from
wikibooks