Ingredients15 m servings 96 cals
- Arrange tomato slices on a platter; sprinkle with lime juice.
- Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
- Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.
Per Serving: 96 calories; 7.2 g fat; 7.7 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 10 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is an excellent recipe. In fact I didn't remove the fennel seeds cause I like their crunch in the salad.Indians make a similar chutney in which they use the same spices and some white sugar...
Excellent salad. Great flavor combinations. I have eated this with fish, chicken, and pork. It makes an excellent side dish.
Thsi was a nice twist on an old favorite but it didnt "wow" me. I really liked the lime though. Next time, I think I will use crushed red pepper to get a stronger flavor. (I didn't remove the fe...