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  • 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
  1. Combine all ingredients and toss well. Makes 2 cups.


  • 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.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Small bowl



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

293g Quantity per serving Quantity per 100g
Energy 389kJ 133kJ
Protein 2.8g 1.0g
Fat, total 4.9g 1.7g
— Saturated 0.7g 0.2g
Carbohydrate 7.2g 2.5g
— Sugars 7.1g 2.4g
Fibre 4.1g 1.4g
Sodium 39mg 14mg