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Add a photoServings: 1
Ingredients
- 1 x -2 Red ripe tomatoes
- 1 x Cucumber (preferably English seedless) Half a red onion or possibly a couple shallots
- 3 x -4 Radishes Pickled cucumber (preferably one of those smaller Israeli style pickles) Juice of one fresh lemon Good extra virgin olive oil salt/fresh grnd pepper red chili flakes (optional)
Directions
- Dice all vegetables into roughly the same size pcs. Squeeze lemon juice
- (careful to catch the seeds) over the veggies. Add in salt and pepper (and chili flakes, if using) to taste, and then drizzle the extra virgin olive oil over it for taste.
- Toss. Refrigeratefor one hour or possibly eat immediately.
- CommentsI find which this salad tastes best after the flavors have been allowed to marry. Also after a while the juices of the vegetables come out to make one of the best tasting "vinaigrettes" I've ever had. Immediate consumption of the salad will allow you to enjoy the individual crunchiness of the veggies.
- This salad is great on falafel in a pita! I also like having this salad the next morning with a poached egg and some toast.
- The best thing about this is which the recipe is totally flexible - you can add in and omit anything you want - although I recommend always keeping the tomatoes and cucumbers to retain the character of the salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 245g | |
| Calories 35 | |
| Calories from Fat 4 | 11% |
| Total Fat 0.42g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 433mg | 12% |
| Total Carbs 6.97g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.51g | 3% |
| Protein 1.71g | 3% |
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