A refreshing accompaniment to any meal, this
salad is cheap, quick and easy to prepare.
You can use red onion instead of the spring onions,
and a few drops of lemon juice instead of the lime,
if you prefer. Eaten with chunks of fresh crusty bread,
it makes a refreshingly quick light lunch.
Preparation time: 5 minutes
6 tomatoes (around 600g), cut into eighths
80g American peanuts
1 bunch spring onions, sliced
Juice of half fresh lime
Salt and pepper
½ tsp. dried mint
1 tbsp. fresh chopped parsley or ½ tsp. dried parsley
Toast the peanuts in a frying pan for a few minutes until they turn a golden brown colour. There is no need to add oil when doing this.
Simply mix all the ingredients together and serve!
Salads are usually drenched in oily dressings. This recipe uses the fresh flavours of lime and parsley to add enough moisture and taste, that there’s no need for oil. As well as adding the crunch to this colourful salad, peanuts provide a nutritious boost of protein and beneficial monounsaturated fats, the sort that helps to lower harmful cholesterol. Tomatoes are the richest dietary source of lycopene, which may reduce the risks of certain cancers.
For a special occasion, try using cherry tomatoes and a handful of torn basil leaves.
Per portion: 128kcal; 10.2g Fat, of which 8.3g is Unsaturated; 1.6g Dietary Fibre; 266mg Potassium; 84mg Sodium; 39mg Magnesium