Tomato, Mint & Lemon Salad Recipe© Copyright 2017. All rights reserved and enforced
Tomato, Mint & Lemon Salad Recipe
© Denzil Green
A fantastic, refreshing salad that you can treat as a "relish" on the side of the plate; it really livens up a meal with its bright flavours. The mint gives a nice balance to the taste.
Number of servings: 8 x 1/2 cup (90 g) servings.
Estimated Prep Time: 15 minutes
Wash 6 to 8 leaves of mint, chop coarsely, add to bowl.
Wash the lemon, then zest it finely. Put the lemon zest in with the tomatoes.
Juice the lemon. Make a dressing out of the lemon juice, olive oil and sugar; season with salt and pepper.
Pour the lemon dressing over the tomatoes. Toss well; let marinate at least an hour before serving. You can make this a day ahead -- just store covered in the refrigerator.
Recipe notesMakes 4 cups (700 g) in total.
If you can, try getting a mix of tomatoes including cherry, etc. Roma tomatoes with their more solid flesh work particularly well in this.
This will store for up to 4 or 5 days in the refrigerator.
Nutrition NotesThere are 8 Weight Watchers PointsPlus® in total in the entire recipe. That's 1 point per 1/2 cup (90 g), or 2 points per 1 cup (175 g.)
Instead of salt, we used a salt substitute.
* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Please share this recipe with your friends. They may love it.