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Ingredients
Juice of 1 lemon, or to taste
3 tablespoons extra virgin olive oil
Salt and pepper to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe tomatoes or cherry tomatoes
1 cucumber
½ cup chopped parsley or cilantro leaves for garnish
Nutritional analysis per serving (4 servings)
15 grams carbs; 151 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 2 grams fiber; 426 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks.
- Step 2
Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently. Chop. Peel the cucumber if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice thinly.
- Step 3
Combine all ingredients, and taste and adjust seasoning. Garnish, and serve.
Private Notes