Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Tomato Salad Made With Mexican Flavors
Rini
Quick and easy Mexican spicy tomato salad
Go Ahead, Rate it now!
Print Recipe
Pin Recipe
Save
Saved!
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Appetizer
Cuisine
Mexican
Servings
2
People
Calories
261
kcal
Ingredients
1x
2x
3x
1
poblano
medium
1
tsp
coconut oil
melted, for roasting the poblano
2
cups
sweet cherry tomatoes
half each cherry tomato
2
tsp
extra virgin olive oil
2
tsp
apple cider vinegar
1
avocado
small size, cut into cubes
1/2
tsp
salt
1/2
tsp
cayenne pepper
1/2
tsp
fresh lime juice
1
clove
garlic
minced
Instructions
Preheat a mini oven to 400 degrees
Wash a medium poblano and dry it.
Dip a paper towel in a 1 tsp of coconut 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
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
Add the tomatoes, avocado and remaining ingredients
Mix well
Serve immediately
Video
Notes
This is a very easy vegan keto recipe packed with good fats
Nutrition
Calories:
261
kcal
Carbohydrates:
18
g
Protein:
4
g
Fat:
21
g
Saturated Fat:
4
g
Sodium:
607
mg
Potassium:
916
mg
Fiber:
8
g
Sugar:
5
g
Vitamin A:
1285
IU
Vitamin C:
92.3
mg
Calcium:
34
mg
Iron:
1.8
mg
Keyword
how to make tomato salad, spicy tomato salad
Tried this recipe?
Let us know
how it was!