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30 minutes
Prep: 30 minutes
112 calories per serving view nutrition facts
4 servings
suggest servings
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| 3 | each | green bell peppers | |
| 4 | large | tomatoes | |
| 1 | each | garlic clove | crushed |
| 1 | pinch | paprika | sweet |
| 1/4 | teaspoon | cumin | |
| 2 | tablespoons | olive oil | |
| 1 | tablespoon | lemon juice | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1/4 | each | lemon | preserved |
Prepare peppers by grilling them in a 450F oven or holding them over a gas flame until the skins are evenly charred.
Place in a towel and set aside to cool.
When cool, slip off the skins, core and seed.
Cut into small pieces and set aside.
Skin the tomatoes and cut out the core.
Slice each tomato in half crosswise and squeeze gently to remove the seeds.
Cut the flesh into small pieces.
Mix peppers and tomatoes in a glass serving dish and add all remaining ingredients except the preserved lemon.
Mix well. Rinse preserved lemon under running water and cut away the pulp.
Cut the peel into cubes and sprinkle over the salad.
Serve cool.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 307mg | 13% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 4.0g | 15% |
| Sugars 7.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 37% | Vitamin C | 164% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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