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vegan exotic tropical salad
- bell peppers yellow 1,
- raw onion 1 black olives 15 lettuce half head tomato 1 without pulp lemon juice 20 ml olive oil 4 ml coriander or cilantro as desired black pepper and salt according to taste
wash throughly and finely chop all vegetables. Add the in a bowl. Mix lemon juice and olive oil in a vessel and whisk for 1 minute. Add this mixture over chopped vegetables and toss for 15 to 20 seconds. Just before serving, add salt and black pepper and relish. This salad can be kept in fridge and eats yummy in cold form too.