Tomato Capsicum Salad With Olive oil Vinegar Dressing

Name: Tomato Capsicum Salad With Olive oil Vinegar Dressing
Cook time: 5 min
Yield: 1
Ingredients: 1/4 cup Diced Tomato; 1/2 cup Diced Capsicum; 2 tsp Lemon Juice; 1/2 tsp Olive Oil; 1/2 tsp Vinegar; 1/4 tsp Salt

5 mins Cooking Time

1 Serving

Diversity score

Sources of Calories

Protein 10%

Carbs 29%

Fats 61%

Lactose Free

No Dairy

Zero Trans Fat

Antioxidant Rich

Immunity Boosting

No Cooking Recipe

5 Minute Recipe

Looking for an antioxidant-rich, low fat, lactose free, no dairy, low calorie and zero trans fat salad option that boosts your intake as well? Then elevate your dinner and lunch meal with this vegetarian and vegan Indian tangy Capsicum Salad With Olive Oil Dressing made from mixed vegetables. Colourful and vibrant this Antioxidant rich salad with olive oil is packed with nutrients, this sour/tangy salad can be had with lemon coriander clear soup, carrot beetroot thick soup, cream of tomato soup, lentil tomato thick soup or zucchini spaghetti tomato thick soup.

Ingredients

1/4 cup Diced Tomato
1/2 cup Diced Capsicum
2 tsp Lemon Juice
1/2 tsp Olive Oil
1/2 tsp Vinegar
1/4 tsp Salt

Method

Preparation

Step 1
Take a mixing bowl, add diced tomato and capsicum. Mix and keep it aside
Step 2
To make dressing take another bowl, add lemon juice, olive oil, vinegar, salt and mix it well
Step 3
Add the dressing to the vegetable mixture and mix it well
Step 4
Serve chilled or at room temperature

Healthy Twist

To reduce the risks of blood diseases add chopped Cashews to your dish

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Allergies

Food Additives

Gluten (Wheat, Oats, Rye, Barley)

Citrus Fruits

Lemon

Tomato

NUTRITION FACTS

Approximate values

Serving Size Large Bowl(123gm)

Amount Per ServingCalories
kcal

% Daily Value ^*

Total Carbohydrate 3gm 1.1%

Dietary Fiber 2gm 7.6%

Protein 1gm 2.5%

Total Fat 3gm 4.1%

^*Percentage Daily Values are based on a 2000 calorie diet.

Disclaimer: Nutrition information is based on standard serving sizes and recipes as prepared by Fitterfly. Actual nutritional values may vary because of variations in portion size or recipes, continuous data changes by these sources, changes in growing seasons, or differences in the sources of ingredients. We may update this information from time to time and change the way we calculate Nutrition data. 2,000 calories a day is used for general nutrition advice, but calorie needs vary based on multiple factors. For some ingredients, nutrient information is not available and they may not reflect accurately in the Label. Please consult your doctor or a Registered Dietitian if you are on a medically restricted diet.

Reference: Indian Food Composition Tables 2017, National Institute of Nutrition; Nutritive Value of Indian Foods 2016, National Institute of Nutrition (Indian Council of Medical Research)