Tomato Salad with Chile and Lime

Tomato Salad with Chile and Lime Recipe
Annabelle Breakey
This salad pleasantly reminds us of fresh salsa, and wouldn't be out of place on a Mexican-themed buffet or on the table with beef fajitas or pork or shrimp tacos. Prep Time: 25 minutes.

Yield:

Makes 8 servings

Recipe from

Nutritional Information

Calories 72
Caloriesfromfat 68 %
Protein 1.1 g
Fat 5.4 g
Satfat 0.7 g
Carbohydrate 6 g
Fiber 1.5 g
Sodium 155 mg
Cholesterol 0.0 mg

Ingredients

2 pounds tomatoes
1 large mild green chile, such as poblano
3 tablespoons olive oil
2 tablespoons lime juice
About 1/2 tsp. salt
1/4 teaspoon dry mustard

Preparation

1. Core and halve tomatoes. 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. Put tomatoes in a large bowl.

2. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside.

3. In a small bowl, whisk together olive oil, lime juice, 1/2 tsp. salt, and mustard until emulsified.

4. Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.

Note: Nutritional analysis is per serving.

Note:

August 2007
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