Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
269
Calories
5g
Protein
15g
Fat
32g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large bunch cilantro, washed, stems removed, and leaves coarsely chopped
- 3 medium tomatoes, cored and chopped
- 1 medium onion, chopped
- 1 yellow bell pepper, chopped, seeds removed
- 1 orange bell pepper, chopped, seeds removed
- the juice of one lemon plus zest
- 2 tablespoons (or more if you like) extra-virgin olive oil
- red wine vinegar to taste
- salt and pepper to taste
Directions
1
Combine the lemon juice, olive oil, red wine vinegar, and lemon zest and whisk together to create an emulsion.
2
Season with salt and pepper.
3
Set aside until you are ready to dress the salad.
4
Mix all the chopped ingredients together and add the viniagrette, toss well and serve at room temperature.
5
Category:Kenyan Recipes
6
Category:Kenyan Salads
Recipe sourced from
fandom