Macho Gazpacho Vegetable Chunk Salad
Level: Easy
Yield: 4 servings
Total: 10 min
Prep: 10 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 161
Total Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 10 g
Dietary Fiber: 3 g
Sugar: 5 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 509 mg
Whip up this bold, chunky gazpacho salad in just 10 minutescrisp veggies burst with zesty lime, vinegar, and a kick of hot sauce, all tossed in olive oil for an irresistible summer crunch that'll have you craving seconds!
Ingredients
- 1/2 seedless cucumber, also known as English cucumber
- 2 vine ripe tomatoes, seeded
- 1 green bell pepper, seeded
- 1/2 red onion, peeled
- 4 ribs celery from the heart, including leafy tops
- 3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
- 1 tablespoon red wine vinegar
- 1 lime or 1/2 lemon, juiced
- 1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
- 1/4 cup extra-virgin olive oil, eyeball the amount
- Coarse salt and freshly ground black pepper
Instructions
- Dice the cucumber, tomatoes, pepper, onion, and celery into small, bite-sized pieces. Place all the chopped vegetables into a large mixing bowl. Scatter the chopped cilantro or parsley over the top.
- In a separate small bowl, mix together the red wine vinegar, lime or lemon juice, and hot sauce. Slowly whisk in the extra-virgin olive oil until the dressing is well blended.
- Pour the dressing over the salad and toss everything together until evenly coated. Season with salt and pepper to taste, then serve immediately.
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