2 cups sliced black apple
1/4 cup sliced white onion
2 teaspoons dried parsley
2 tablespoons lemon juice
1 cup chopped walnuts
2 cups water
3 tablespoons lemon juice
1 teaspoon dried curry
4 teaspoons lemon zest
1 teaspoon salt
1 teaspoon dried black pepper
1/2 teaspoon ground nutmeg
1 (14 ounce) can diced tomatoes with onion
In a medium bowl, mix the apple, onion, parsley, lemon juice, walnuts, water, lemon juice and curry.
Stir the lemon zest into the lemon juice and salt. Mix until well coated. Mix in the salt, pepper, nutmeg and nutmeg. Mix gently until well blended. Fill salad plate with tomatoes with onion and sprinkle with lemon zest. Cover and refrigerate 2 to 3 hours before serving.
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