Directions:
- Note: I use white and light green parts of scallions only. - Adjust hotness to your taste by choosing the amount of jalapeno.
- For the dressing mix all ingredients except oil together until blended. Add oil and taste. It should be nicely sour.
- Mix all salad ingredients in a large bowl, pour dressing over and mix thoroughly.
- Let flavors blend for at least 15 minutes or keep in the fridge up to 24 hours ( use less jalapeno then). Serve at room temperature.
- NOTE: If you plan to make the salad ahead of time, consider to add the basil only 30 minutes before serving, so it won't get all brown, but the flavors will have time to blend.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.88 Kcal (410 kJ) | ||
| Calories from fat | 64.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 11% | |
|---|---|---|---|
| Sodium | 71.59mg | 3% | |
| Potassium | 169.73mg | 4% | |
| Total Carbs | 6.65g | 2% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 38.8mg | 65% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13mg | 72% | |
| Calcium | 19mg | 2% | |
| Amount Per 100 g | |||
| Calories | 91.27 Kcal (382 kJ) | ||
| Calories from fat | 60.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 11% | |
|---|---|---|---|
| Sodium | 66.75mg | 3% | |
| Potassium | 158.26mg | 4% | |
| Total Carbs | 6.2g | 2% | |
| Sugars | 2.37g | 10% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 36.2mg | 65% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.1mg | 72% | |
| Calcium | 17.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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