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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (388g) Recipe makes 2 servings |
||
| Calories 183 | ||
| Calories from Fat 76 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.4g | 12% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 198mg | 8% | |
| Potassium 688mg | 19% | |
| Total Carbohydrate 22.0g | 7% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 14.4g | ||
| Protein 10.3g | 20% | |
Ingredients
- 500 g yogurt
- 1 green chili pepper
- 1 lemon
- 1 tomato
- 1 pinch salt
Directions
1
cut chili peper, tomatoe, and lemon into medium size pieces, and add them to the yogurt.2
add salt and olive oil to taste.3
the salad taste better if left overnight in the fridge.4
the longer you leave it, the better the taste.
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- Course > Lunch/Snacks > Snacks
- Course > Salads
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Fruit > Citrus > Lemon
- Cuisine > Asian > S.W. (Middle Eastern) > Palestinian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Dietary > Kosher
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
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