Southwestern Summer Salad

Southwestern Summer Salad

3 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
Santiago
Recipe by  Santiago

“This salad calls for fresh vine ripened tomatoes, lime juice and cilantro.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Arrange tomato slices on a platter; sprinkle with lime juice.
  2. Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
  3. Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.

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Reviews (3)

Rate This Recipe
VIVNIDHI
6

VIVNIDHI

This is an excellent recipe. In fact I didn't remove the fennel seeds cause I like their crunch in the salad.Indians make a similar chutney in which they use the same spices and some white sugar& then cook the tomatoes till they are very soft but this tasted really different & good.Thanks for the recipe.

Chris Johnston
2

Chris Johnston

Excellent salad. Great flavor combinations. I have eated this with fish, chicken, and pork. It makes an excellent side dish.

IMVINTAGE
1

IMVINTAGE

Thsi was a nice twist on an old favorite but it didnt "wow" me. I really liked the lime though. Next time, I think I will use crushed red pepper to get a stronger flavor. (I didn't remove the fennel seeds either) I laid it on a bed of curly parsley & garnished w/ minced onions. Wsa a nice side to Shrimp Burritos...thanks!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 96 cal
  • 5%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 7.7 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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