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Tomaot & Hot Green Pepper Salad, Essaouira Style

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

0 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 large tomatoes
peeled, seeded, cubed
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4 each green bell peppers
grilled, seeded and diced
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1 each cucumbers
peeled, centre core removed and diced
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1 tablespoon hot chili peppers
seeded and diced
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1 x salt and black pepper
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1 tablespoon lemon juice
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3 tablespoons olive oil
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2 tablespoons parsley leaves
chopped
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¼ teaspoon cumin
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2 each garlic cloves
chopped
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Ingredients

Amount Measure Ingredient Features
4 large tomatoes
peeled, seeded, cubed
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4 each green bell peppers
grilled, seeded and diced
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1 each cucumbers
peeled, centre core removed and diced
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15 ml hot chili peppers
seeded and diced
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1 x salt and black pepper
* Camera
15 ml lemon juice
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45 ml olive oil
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3E+1 ml parsley leaves
chopped
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1.3 ml cumin
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2 each garlic cloves
chopped
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Directions

Combine all the ingredients in a mixing bowl and blend gently.

Refrigerate one hour before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 15660% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 19%
Sugars g
Protein 7g
Vitamin A 43% Vitamin C 212%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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