Leek Salad
- Total Time
- 15 minutes
- Rating
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Ingredients
- Juice of 1 lemon, or to taste
- 3tablespoons extra virgin olive oil
- Salt and pepper to taste
- 3leeks, white and light green parts only, sliced thinly crosswise
- 2ripe tomatoes or cherry tomatoes
- 1cucumber
- ½cup chopped parsley or cilantro leaves for garnish
Nutritional analysis per serving (4 servings)
151 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks.
- Step 2
Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently. Chop. Peel the cucumber if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice thinly.
- Step 3
Combine all ingredients, and taste and adjust seasoning. Garnish, and serve.
Private Notes