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Fresca salad
Simple, tasty and with a bit of a kick, this Mexican salad is an ideal accompaniment to fish dishes.
What you need
- 4 large ripe tomatoes, skinned, de-seeded and roughly chopped
- 1 small onion, peeled and chopped
- 1 green chilli, de-seeded and finely chopped
- freshly squeezed juice of 1 lemon
- 45 ml olive oil
- 6 tsp chopped fresh coriander
- seasoning
Method
In a large bowl, mix together the tomatoes, onion and chilli.
In a screw-top jar, combine the lemon juice, oil, coriander and seasoning.
Shake the dressing well to mix. Pour over the salad and toss thoroughly. Chill for 20 min before serving.
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 395 | 244 | 10475 | 8350 |
| Energy (kcal) | 94.4 | 58.5 | 2500 | 2000 |
| Protein (g) | 1.35 | 0.83 | ||
| Carbohydrate (g) | 7.98 | 4.94 | 345 | 275 |
| Fat (g) | 7.19 | 4.45 | 95 | 70 |
| Fat (saturated) (g) | 0.97 | 0.60 | ||
| Fibre (g) | 1.77 | 1.10 | ||
| Sodium (mg) | 154 | 95.7 | ||
| Salt (equivalent) (g) | 0.39 | 0.24 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 87.4 | 54.2 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.13 | 0.08 | 2 |
| Vitamin C (mg) | 36.0 | 22.3 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 1.45 | 0.90 | 10 |
| Zinc (mg) | 0.17 | 0.10 | 15 |
| Calcium (mg) | 11.4 | 7.09 | 800 |
| Folate (mcg) | 22.8 | 14.1 | 200 |
| Iron (mg) | 0.69 | 0.43 | 14 |
| Magnesium (mg) | 17.1 | 10.6 | 300 |
| Niacin (mg) | 0.90 | 0.56 | 18 |
| Pantothenic acid (mg) | 0.33 | 0.20 | 6 |
| Riboflavin (mg) | 0.07 | 0.04 | 1.6 |
| Phosphorous (mg) | 36.2 | 22.4 | 800 |
| Thiamin (mg) | 0.08 | 0.05 | 1.4 |
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