Leek Salad

Ingredients

• Juice of 1 lemon, or to taste
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 3 leeks, white and light green parts only, sliced thinly crosswise
• 2 ripe tomatoes or cherry tomatoes
• 1 cucumber
• ½ cup chopped parsley or cilantro leaves for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    164 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 20 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks.
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.
3. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve.