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Tomato Cucumber Salad

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.62

$1.62 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,vegan,gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,vegan salad
spoonacular Score:59%

Spoonacular Score: 59%

 

Tomato Cucumber Salad might be just the side dish you are searching for. For $1.62 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This caveman, gluten free, primal, and whole 30 recipe has 168 calories, 2g of protein, and 14g of fat per serving. This recipe from Foodista has 1 fans. Head to the store and pick up olive oil, cucumber, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is pretty good. Similar recipes include Fish with Curried Cucumber Tomato Water and Tomato Herb Salad, Cucumber and Tomato Salad, and Tomato Cucumber Salad.

Ingredients

Servings:
8.82 oz
8.82 oz cherry tomatoes
cherry tomatoes
5.29 oz
5.29 oz diced cucumber
diced cucumber
1 clove
1 clove garlic
garlic
1 Tbsp
1 Tbsp lemon juice
lemon juice
2 Tbsps
2 Tbsps olive oil
olive oil
some
some black salt and pepper
black salt and pepper
1
1  shallot
shallot
1 Tbsp
1 Tbsp fresh parley
fresh parley
8.82 oz cherry tomatoes
8.82 oz
cherry tomatoes
5.29 oz diced cucumber
5.29 oz
diced cucumber
1 clove garlic
1 clove
garlic
1 Tbsp lemon juice
1 Tbsp
lemon juice
2 Tbsps olive oil
2 Tbsps
olive oil
some black salt and pepper
some
black salt and pepper
1  shallot
1
shallot
1 Tbsp fresh parley
1 Tbsp
fresh parley

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

  1. Heat the olive oil in a skillet. Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden. Remove from the heat and stir in lemon juice. Season with salt and pepper.
  2. Cut the cherry tomatoes into halves and the cucumber to 1cm dices. Transfer them into a salad bowl. Pour in the dressing and parsley. Toss gently and chill for an hour before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.62
Ingredient
250 grams cherry tomatoes
150 grams diced cucumber
1 clove garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1 shallot
Price
$2.23
$0.36
$0.07
$0.10
$0.33
$0.14
$3.23

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
168k Calories
2g Protein
14g Total Fat
9g Carbs
16% Health Score
Limit These
Calories
168k
8%

Fat
14g
22%

  Saturated Fat
1g
12%

Carbohydrates
9g
3%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
211mg
9%

Get Enough Of These
Protein
2g
4%

Vitamin C
35mg
43%

Vitamin E
2mg
18%

Vitamin K
17µg
17%

Vitamin A
666IU
13%

Manganese
0.25mg
12%

Potassium
430mg
12%

Vitamin B6
0.2mg
10%

Copper
0.16mg
8%

Folate
32µg
8%

Fiber
1g
7%

Iron
1mg
7%

Phosphorus
61mg
6%

Magnesium
23mg
6%

Vitamin B1
0.08mg
5%

Vitamin B5
0.4mg
4%

Vitamin B3
0.74mg
4%

Calcium
32mg
3%

Vitamin B2
0.05mg
3%

Zinc
0.37mg
2%

Selenium
1µg
2%

covered percent of daily need

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