Tomato Salad with Chile and Lime
(from walowrey’s recipe box)
This salad offering is fresh as a main or a side dish, pleasantly reminds us of fresh salsa, and wouldn’t be out of place on a Mexican-themed buffet.
Nutritional information: 72 calories (68% from fat), 1.1g protein, 5.4g fat, 0.7g saturated fat, 6g carbohydrate, 1.5g fiber, 155mg sodium, 0mg cholesterol
Source: Sunset
Prep time: 25 minutes
Serves 8 people
Categories: Vegan
Ingredients
- 2 pounds organic tomatoes
- 1 large mild green chile (such as poblano)
- 3 tablespoons organic olive oil
- 2 tablespoons organic lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
Directions
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Core and halve tomatoes.
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Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into bite-size pieces.
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Put tomatoes in a large bowl.
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Remove stem and seeds from chile.
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Finely chop chile and add to tomatoes.
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Set aside.
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In a small bowl, whisk together olive oil, lime juice, salt, and mustard until emulsified.
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Drizzle dressing over tomatoes and chiles and toss gently to combine.
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Add more salt to taste if you like.
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Serve at room temperature.