Somali Summer Salad

Name: Somali Summer Salad
Yield: 8 Servings
Ingredients: 3 tablespoons olive oil (or oil of your choice); 1 tablespoon lemon juice; 3 medium apples; 2 green peppers; 3 medium tomatoes; 2 cucumbers; salt and pepper (optional)

Source: North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

A delicious summer salad to serve when summer vegetables are at their peak. Great with grilled meat, fish, and tofu.

Makes

8 Servings

Ingredients

3 tablespoons olive oil (or oil of your choice)
1 tablespoon lemon juice
3 medium apples
2 green peppers
3 medium tomatoes
2 cucumbers
salt and pepper (optional)

Directions

Wash hands with soap and water.
In a large bowl, combine oil and lemon juice.
Dice all the fruits and vegetables and then add to the bowl.
Add salt and pepper to taste (optional).
Serve chilled.
Best served within 24 hours.

Notes

Learn more about: Apples Bell Peppers Tomatoes Cucumbers

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.