Singapore Curry
The recipe Singapore Curry can be made in roughly 45 minutes. This recipe serves 4 and costs $1.38
Tomato Cucumber Salad
Details
- Serving Size: 2
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 4 Points
Cuisine
- side dish
Ingredients
- 250 grams Cherry tomatoes, halved
- 150 grams Cucumber, seeded and diced
- 1 clove Garlic, minced
- 1 tablespoon Lemon juice
- 2 tablespoons Extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 Shallot, finely chopped
- 1 tablespoon Fresh parley, chopped
Instructions
Heat the olive oil in a skillet.
Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden.
Remove from the heat and stir in lemon juice. Season with salt and pepper.
Cut the cherry tomatoes into halves and the cucumber to 1cm dices.
Transfer them into a salad bowl.
Pour in the dressing and parsley. Toss gently and chill for an hour before serving.
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