Ingredients
Scale
- 2 cups fresh potato plant leaves
- 1 medium onion, finely chopped
- 2 ripe tomatoes, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh herbs (optional, for garnish)
Instructions
- Rinse the fresh potato plant leaves under cool water and pat them dry.
- Finely chop the rinsed potato plant leaves and mix them in a large bowl with chopped onions and diced tomatoes.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss well.
- Serve on a platter or individual bowls, garnished with fresh herbs if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- This salad pairs well with grilled meats and roasted vegetables.
- Experiment with toppings like feta cheese or avocados for added flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg