Lauren Chattman's Peach And Tomato Salad With Curry Vinaigrette
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil
- 1tablespoon lemon juice
- ¼teaspoon curry powder
- ¼teaspoon salt, or to taste
- 1tablespoon chopped fresh parsley leaves
- 2large ripe tomatoes, each cut into 8 wedges
- 2ripe peaches, pitted and each cut into 8 wedges
Nutritional analysis per serving (4 servings)
165 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 1 gram protein; 150 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 the oil, lemon juice, curry powder, salt and parsley in a small bowl.
- Step 2
Arrange the tomatoes and peaches on four salad plates, alternating them pinwheel style.
- Step 3
Drizzle the dressing over the peaches and tomatoes; serve immediately.
Private Notes
Comments
delicious and very beautiful! I had orange heirloom tomatoes, which have a fruity flavor.
Made with cherry tomatoes and added red onion. Delicious.
This is quite delicious. Sounds like an odd combo,, but it works!
Great summer recipe and very simple. Used Roma tomatoes.