Tomato Salad Made With Mexican Flavors
Quick and easy Mexican spicy tomato salad
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 People
Preheat a mini oven to 400 degrees
Wash a medium poblano and dry it.
Dip a paper towel in a 1 tsp of vegetable oil and rub it on the poblano.
Put on a baking tray and place in the mini oven
Roast the poblano for 7-10 minutes, turning them every few minutes
Cut 2 cups of sweet cherry tomatoes into halves.
In a bowl, add the tomatoes, olive oil and apple cider vinegar
Mix well and transfer to a baking tray
Place the tomatoes in the mini oven and roast for 7 minutes
Remove both the poblano and the tomatoes from the oven and let them cool
Remove the blistered skin from the poblano and cut it into 2 pieces.
Discard the seeds and cut the pepper into small pieces
In a bowl, add the chopped poblano and roasted tomatoes
Cut 1 small avocado into small cubes and add it to the bowl
Add salt, cayenne pepper, garlic and fresh lime juice.
Calories: 261kcal | Carbohydrates: 18g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Sodium: 607mg | Potassium: 916mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1285IU | Vitamin C: 92.3mg | Calcium: 34mg | Iron: 1.8mg