Tomato and Cucumber Salsa

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0% would make this recipe again

A nice and speedy salsa that can be made more or less spicy according to your taste.

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Preparation : 10 min Standing : 15 min
120 calories/serving

Ingredients

4 tomatoes, Roma type, diced 9.9 oz
1 cucumbers, medium size, diced 8.9 oz
3 tbsp olive oil 1.5 fl.oz
2 tsp lemon juice, freshly squeezed 1/4 lemon
1 pinch salt [optional]
ground pepper to taste [optional]
2 1/2 tbsp Worcestershire sauce, to taste 1.4 fl.oz
1 tbsp fresh cilantro [optional] 0.1 oz

Method

  1. Dice the tomatoes discarding the seeds. Put them in a salad bowl. Prepare the cucumbers: sprinkle them with salt and let drain about 15 min. Dice the cucumbers and add them to the bowl.
  2. In a small bowl, beat the oil and lemon juice, using a fork, until well emulsified. Add salt and pepper. Add the Worcestershire sauce to taste. For a more exotic flavour, add a few chopped cilantro leaves, but be careful with the amount since it may be overpowering.
  3. Let stand a few minutes before serving.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

120

Fat

11 g

16 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

120 mg

5 %

Carbohydrate

7 g

2 %

Fibre

1 g

5 %

Sugars

4 g

Net Carbs

6 g

Protein

1 g

Vitamin A

20 %

Vitamin C

20 %

Calcium

2 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin K
Good source of  :
Vitamin A, Vitamin E
Source of  :
Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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