Turkish · Lunch
Chopped Tomato Pepper Salad Dip (Low-Calorie)
A chunky Turkish-style salad dip built from finely diced tomato, green pepper, cucumber and onion dressed with lemon, olive oil, pomegranate molasses and sumac. Served chilled with fresh herbs scattered over, it works as a light meze scoop for warm pita triangles or crisp vegetable sticks.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
139Calories
3.1gProtein
5.3gFat
23.5gCarbs
14.2gSugar
5.8gFiber
238mgSodium
0mgChol
0.8gSat Fat
773mgPotassium
65mgCalcium
1.5mgIron
0mcgVitamin B12
78mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Finely dice the tomato, green bell pepper, cucumber and onion into small even pieces on a cutting board so the dip scoops easily.
2
Build
In a mixing bowl, toss the diced vegetables with lemon juice, olive oil, pomegranate molasses, sumac, salt and black pepper until coated.
3
Chill
Rest the bowl in the refrigerator for 10 minutes so flavours meld and juices pool slightly at the bottom.
4
Plate
Spoon the salad dip into a small serving bowl, scatter chopped parsley over the top, and serve with pita or vegetable sticks.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 1 medium tomato
- 5 oz70g, about 1/2 small green bell pepper
- 4 oz55g, about 1/4 small cucumber
- 1.4 oz20g, about 2 tbsp onion
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp pomegranate molasses
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
