Salada de Cebola Roxa

Salada de Cebola Roxa is a vibrant Brazilian salad that features the sweetness of red onions combined with the refreshing crunch of cucumbers and the zest of lime. This vegan dish is perfect as a light appetizer or a side, offering a burst of flavors and colors.

Ingredients

• Red onion - 1 medium (about 150g)
• Cucumber - 1 medium (about 200g)
• Tomato - 1 medium (about 120g)
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1 medium, juiced
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Slice the red onion thinly and soak it in cold water for about 10 minutes to reduce its sharpness.
2. While the onion is soaking, dice the cucumber and tomato into small cubes.
3. Drain the red onion and pat it dry with a paper towel.
4. In a large bowl, combine the red onion, cucumber, tomato, and chopped cilantro.
5. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
6. Pour the dressing over the salad and toss gently to combine.
7. Serve immediately as a refreshing side dish.

Nutrition

• Calories: 110
• Protein: 2 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from onions and tomatoes, which may help reduce inflammation.
• High in water content from cucumbers, aiding in hydration.

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