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Tuesday, September 1, 2015

Tomato and Cilantro Salad

I cut tomatoes into small pieces and shredded fresh cilantro.
In a small bowl I mixed a little olive oil and lemon juice; I don't consume vinegar.
I mixed all the ingredient above and kept it in the fridge for about fifteen minutes.
I added a little salt just before serving.
When available, I add fresh peas to it. 

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