Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.

Nutritional information per serving
  • Energy: 345.08kj
  • Protein: 2.33g
  • Fat: 4.80g
  • Saturated fat: 0.64g
  • Carbohydrate: 5.70g
  • Sugars: 5.30g
  • Fibre: 3.04g
  • Sodium: 24.39mg
5 mins
2 people


2 ripe tomatoes, chopped
1 Lebanese cucumber, chopped
½ red onion, finely chopped
1 teaspoon lemon juice
2 teaspoons olive oil
1 tablespoon chopped parsley


Combine all ingredients and toss well. Makes 2 cups.

Salsa will keep for 3-4 days, covered, in the refrigerator.

Hot tip! For a spicy Mexican salsa add 1 ripe avocado, 1 small red chilli, seeded and chopped (or pinch of dried chilli flakes), and 1 tablespoon fresh coriander.

Serving suggestion

Spoon over grilled fish or chicken.

A delicious topping on bread.

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