Somali Summer Salad
A delicious summer salad to serve when summer vegetables are at their peak. Great with grilled meat, fish, and tofu.
- Yield
- 8 Servings
- Serving size
- 1/8 of recipe (211g)
- Rating
- 3.20 of 5 (101 ratings)
Food groups
- Fruit: 3/4 cups
- Vegetables: 1 cups
Ingredients
- 3 tablespoons olive oil (or oil of your choice)
- 1 tablespoon lemon juice
- 3 medium apples
- 2 green peppers
- 3 medium tomatoes
- 2 cucumbers
- salt and pepper (optional)
Directions
- Wash hands with soap and water.
- In a large bowl, combine oil and lemon juice.
- Dice all the fruits and vegetables and then add to the bowl.
- Add salt and pepper to taste (optional).
- Serve chilled.
- Best served within 24 hours.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 116.2 |
| Total Fat | 5.62 g |
| Saturated Fat | 0.89 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 16.31 g |
| Dietary Fiber | 2.91 g |
| Total Sugars | 11.89 g |
| Added Sugars included | 0 g |
| Protein | 1.1 g |
| Calcium | 20 mg |
| Potassium | 312 mg |
| Sodium | 4.35 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 18 mg |
| Phosphorus | 36 mg |
| Selenium | 0 mg |
| Zinc | 0 mg |
| Vitamin A | 25 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 37 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 17 mcg |
| Folate | 13 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 11 mg |
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Source
Recipe by: North Dakota Food and Culture: A Taste of World Cuisine — North Dakota State University Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/somali-summer-salad. Federal works are public domain in the United States.