(makes 4 servings)
|2||6-ounce (180 g) tomatoes, chopped into 1/2 inch chunks|
|1||12-ounce (210 g) cucumber, peeled, seeded, and cut into 1/2 inch pieces|
|2||ounces (60 g) radishes, washes and sliced thin|
|3||tablespoons (30 g) chopped cilantro leaves|
|2||tablespoons (10 ml) fresh lemon juice|
|1||small Jalapeno chili, seeded and minced|
|1/8||teaspoon (.6 ml) salt|
|1 1/2||tablespoons (15 ml) vegetable oil|
|l4||tablespoons (58 g) low fat plain yogurt|
- Combine the chopped tomato, cucumber, and sliced radishes in a bowl
- Whisk together the cilantro, lemon juice, salt, minced chilies and oil. Toss with the vegetables and chill for 1 hour.
- To serve divide between four salad plate and place a tablespoon of yogurt on at the side of plate. Garnish with extra cilantro.
|Per serving:||94 calories (52% calories from fat), 3 g protein, 6 g total fat (0.6 g saturated fat), 10 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 98 mg sodium|
|Diabetic exchanges:||1/2 carbohydrate (2 vegetable)|