A fresh tomato salad with a yogurt and curry sauce, spiced up with jalapeño and lime zest. Quick and easy, perfect for summer.
Ingredients
- 240 g Plain whole milk yogurt, preferably Greek
- 30 ml Mayonnaise (Kewpie style)
- 2 tsp Mild curry powder
- 2 tsp Sugar
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 piece Zest of 1 lime
- 30 ml Fresh lime juice (for the sauce)
- to taste Fresh lime juice (for serving)
- 3 g Kosher salt (Diamond Crystal or Morton)
- to taste Ground black pepper
- 900 g Mixed tomatoes
- 1 piece Jalapeño
- to taste Flaky sea salt
- to taste Extra-virgin olive oil
Method
- Wash and cut the tomatoes into wedges, chunks, or halves depending on their size. Set aside.
- Thinly slice the jalapeño. Grate the lime zest.
- In a bowl, prepare the curry yogurt: whisk together the yogurt, mayonnaise, curry, sugar, garlic powder, onion powder, 30 ml of lime juice, salt, and pepper. Taste and adjust the seasoning.
- Spread most of the curry yogurt on a serving platter.
- Arrange the tomato chunks on the yogurt.
- Scatter the jalapeño slices and lime zest over the top.
- Sprinkle with flaky sea salt.
- Drizzle with fresh lime juice and olive oil.
- Serve immediately, reserving the remaining curry yogurt for another use (for example, as a dip).
Nutrition
Per serving
- Energy
- 184.2 kcal
- Protein
- 5.85 g
- Carbohydrate
- 20.85 g
- Fat
- 8.31 g
- Fibre
- 6.7 g
- Calcium
- 34.16 mg
- Iron
- 0.84 mg
- Magnesium
- 30.27 mg