Tested till perfect Yellow Tomato Salad with Shallots and Lemongrass
Yellow Tomato Salad with Shallots and Lemongrass
Photography by Matthew Kimura

Yellow Tomato Salad with Shallots and Lemongrass

Fresh pale green lemongrass gives a wonderful lemony scent and flavour to dishes but must be sliced paper-thin because of its woody texture. Look for it in supermarkets and Asian grocery stores; if you can't find it, substitute 1 tsp (5 mL) grated lemon rind for one stalk.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 1stalk lemongrass
  • 1/4 cup 1/4cupfinely chopped shallotshallots
  • 1/4 tsp 1/4tspgrated lemon rind
  • 2 tsbp 2tsbplemon juice
  • 1 1garlic clovegarlic cloves, minced
  • 1/4 tsp 1/4tspsalt
  • pinch pinchcayenne pepper
  • 6 6yellow tomatoyellow tomatoes
  • coriander leaves
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Cut off bottom third of lemongrass; peel off outside layer and slice stalk paper-thin. In small bowl, whisk together lemongrass, shallots, lemon rind and juice, garlic, salt and cayenne pepper. (Make-ahead: Cover and refrigerate for up to 24 hours; whisk before using.)

Cut each tomato into 8 wedges. Place in large bowl; pour dressing over top and gently toss to coat. Garnish with coriander leaves.

Nutritional Information Per serving: about

cal 39 pro 2g total fat 1g sat. fat 0g
carb 8g fibre 2g chol 0mg sodium 187mg

% RDI:

calcium 2 iron 8 vit C 35 folate 27
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