Tomato Salsa Salad

Tomato Salsa Salad

Blood Sugar: 2Servings: 6Preparation Time: 10minMeal Category: Lunch
Micronutrients:Vitamin AFolateVitamin C

Macronutrients per 100g

Energy
83kcal
Sugar
2g
Fat
6g
Fiber
2g
Sat fat
1g
Protein
4g
Carbs
5g
Sodium
217mg

Ingredients

300g / 10.58oz quartered Cherry tomatoes, 1 finely diced Lebanese cucumber, 80g / 2.82oz finely diced Red capsicum, 85g / 3oz finely sliced Radishes, 0.5 finely diced Avocado, 2 finely chopped Spring onions, 1 finely chopped Bird's eye chilli, 1 heaped tbsp roughly chopped Flat-leaf parsley, 1 tbsp roughly chopped Coriander leaves, 1 tbsp thinly sliced Mint leaves, 1 tbsp Extra virgin olive oil, 1 tbsp Lemon juice, 0.5 tsp Salt, 0.25 tsp Freshly ground black pepper

Preparation

1. Combine 300g / 10.58oz quartered Cherry tomatoes, 1 finely diced Lebanese cucumber, 80g / 2.82oz finely diced Red capsicum, 85g / 3oz finely sliced Radishes, 0.5 finely diced Avocado, 2 finely chopped Spring onions, 1 finely chopped Bird's eye chilli, 1 heaped tbsp roughly chopped Flat-leaf parsley, 1 tbsp roughly chopped Coriander leaves, and 1 tbsp thinly sliced Mint leaves in a large bowl. 2. Add 1 tbsp Extra virgin olive oil, 1 tbsp Lemon juice, 0.5 tsp Salt, and 0.25 tsp Freshly ground black pepper. 3. Gently toss to combine. 4. Leave the salad to stand for at least 20 minutes before serving to allow the salt to draw out the juice from the tomatoes, creating a zingy dressing.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
16% of RDI
Vitamin C
26% of RDI
Omega 3
3% of RDI
Vitamin A
60% of RDI
Calcium
22% of RDI
Folate
28% of RDI

Good to know

You can leave out the avocado if you’re serving the salad as a salsa with nachos, burritos or fajitas with a separate guacamole topping. Add some tinned corn or black beans to the salad to make a salsa-style dip.

How to Prepare

1. Combine 300g / 10.58oz quartered Cherry tomatoes, 1 finely diced Lebanese cucumber, 80g / 2.82oz finely diced Red capsicum, 85g / 3oz finely sliced Radishes, 0.5 finely diced Avocado, 2 finely chopped Spring onions, 1 finely chopped Bird's eye chilli, 1 heaped tbsp roughly chopped Flat-leaf parsley, 1 tbsp roughly chopped Coriander leaves, and 1 tbsp thinly sliced Mint leaves in a large bowl. 2. Add 1 tbsp Extra virgin olive oil, 1 tbsp Lemon juice, 0.5 tsp Salt, and 0.25 tsp Freshly ground black pepper. 3. Gently toss to combine. 4. Leave the salad to stand for at least 20 minutes before serving to allow the salt to draw out the juice from the tomatoes, creating a zingy dressing.

Good to Know

You can leave out the avocado if you’re serving the salad as a salsa with nachos, burritos or fajitas with a separate guacamole topping. Add some tinned corn or black beans to the salad to make a salsa-style dip.

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