Servings: 2 - 4
This is a cooked salad that is often eaten as a dip. It can be eaten warm or cold.
2 Ripe Tomatoes, Quartered 1 Small Onion, Chopped
1⁄2 Cucumber, Halved Lengthwise, Seeded, and Chopped 1 Green Bell Pepper, Halved Seeded And Chopped
2 Tablespoons Lemon Juice
3 Tablespoons Olive Oil 2 Cloves Garlic, Crushed 1⁄2 Teaspoon Cumin
2 Tablespoons Cilantro, Chopped Sea Salt And Black Pepper
Put the tomatoes, onions, cucumber, and green bell pepper into a pan. Add 1⁄4 cup water and simmer for 5 minutes. Let cool. Combine the lemon juice, olive oil, and garlic, and cumin. Strain the vegetables, then transfer to a bowl. Pour the dressing over them, season with salt and pepper and stir in the chopped cilantro.
Serve with raw vegetables, flatbread or flax meal bread.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner
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