Tomato Salad with Chile and Lime

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 68%
  • Protein: 1.1g
  • Fat: 5.4g
  • Saturated fat: 0.7g
  • Carbohydrate: 6g
  • Fiber: 1.5g
  • Sodium: 155mg
  • Cholesterol: 0.0mg

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. 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. 2. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside.
  3. 3. In a small bowl, whisk together olive oil, lime juice, 1/2 tsp. salt, and mustard until emulsified.
  4. 4. Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.
  5. Note: Nutritional analysis is per serving.
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