Tomato, Lime, and Onion Salad

Tomato, Lime, and Onion Salad Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
This refreshing salad balances the menu's overall spiciness. If you're unable to find good large tomatoes, substitute quartered cherry tomatoes.


8 servings (serving size: about 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 29
Caloriesfromfat 6 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 6.8 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 122 mg
Calcium 14 mg


4 cups vertically sliced red onion
1/4 cup fresh lime juice
1/2 teaspoon kosher salt
1 cup chopped tomato
1/4 cup chopped fresh cilantro
2 teaspoons chopped fresh mint
1 teaspoon grated lime rind


Combine the first 3 ingredients in a medium bowl; let stand at room temperature 1 hour. Stir in the tomato and remaining ingredients.

Bruce Aidells,

Cooking Light

September 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note