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Before you jump to Capsicum and Green Tomato Salad recipe, you may want to read this short interesting healthy tips about Nutritious Energy Treats.

We all know that eating healthy snacks can help us feel better within our bodies. Increasing our intake of sensible foods while decreasing the intake of unhealthy ones contributes to a more healthy feeling. Eating more vegetables helps you feel much better than eating a piece of pizza. Sometimes it’s tough to find healthy foods for treats between meals. Shopping for goodies can be a challenge because you have so many options. Why not try some of the following healthy snacks the next time you need some extra energy?

If you are looking for a fast snack, you can’t go completely wrong with a whole grain one. A bit of whole wheat toast, for example is a great snack in the morning. When you need a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products just like white bread to the healthier whole grain alternatives.

You don’t have to look far to locate a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to capsicum and green tomato salad recipe. You can have capsicum and green tomato salad using 8 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Capsicum and Green Tomato Salad:

1. Take 4 - 5 Green tomatoes diced
2. Prepare 2 capsicum medium diced
3. Get 1 - 2 tbsps peanuts Roasted coarsely ground
4. Get 1 1/2 tsps Olive Oil butter / Clarified (ghee)
5. Use 1 tsp Cumin seeds (jeera)
6. You need 1 tsp salt
7. Prepare 1 tsp Sugar jaggery or
8. You need A dash lime of

Instructions to make Capsicum and Green Tomato Salad:

1. Finely chop the tomatoes and put them in a bowl add the coarsely ground roasted peanuts.
2. Cut the capsicum in half, remove the seeds and finely chop them, I am not fond of the raw taste of capsicum in salads, so I sauteed them in olive oil to remove the raw taste. To do that, take a pan add ½ tsp of olive oil and sauté the capsicum for about 2- 3 minutes.
3. Remove from heat and keep aside, once cooled add the capsicum to the tomatoes and peanuts.
4. In the same pan take 1 tsp of olive oil/clarified butter (ghee) add 1 tsp of cumin seeds, let it splutter.
5. Pour the tadka (ghee/olive oil+cumin) over the salad
6. Add salt, sugar as per taste and a dash of lime.

Combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well. Set aside to cool, then remove skin and seeds and slice. Put the capsicums, onions and garlic in a large roasting tin, sprinkle with the sea salt and drizzle with olive oil. Cut off the tops of the garlic bulbs and squeeze out the now paste-like interior. Combine tomato, capers, oregano and zest; scatter over lentils.

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