In the kitchen with MyTrela
Tomato salad with fermented cucumber and almonds
Tomato, fermented cucumber and almonds make a simple salad, finished with a drizzle of weighed olive oil.
1 serving
Ingredients
Amounts cover the entire recipe, meaning one serving. Weigh the ingredients in grams, in the condition described in their notes.
- Red tomato250 gWeight after removing the hard stalk base.
- Fermented cucumber200 gDrained weight.
- Almonds30 gWeight of edible almond kernels.
- Olive oil10 gWeigh on a scale.
Preparation
- Wash the tomato, remove the hard stalk base and weigh the prepared flesh. Remove the fermented cucumber from the brine, drain and weigh. Prepare the almonds and olive oil in the listed amounts.
- Cut the tomato and cucumber into bite-sized pieces. Put in a bowl, add the almonds and combine gently.
- Distribute all the weighed 10 g olive oil over the salad and mix again. Serve as one portion.
Total preparation time has not been confirmed.
Nutritional values
Nutritional values for this recipe have not yet been confirmed, so we do not provide calories or macronutrients.
About this recipe
Developed by MyTrela with AI assistance. The recipe has not yet been tested in a kitchen trial. The illustration shows a serving suggestion.
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