Shirazi Salad
Recipe from Yumna | Feel Good Foodie · original post · full recipe on feelgoodfoodie.net
A finely chopped Persian cucumber, tomato and herb salad with a lime and olive oil dressing — a spoon salad.
Serves 4 20 minKid-friendly
vegangluten-freedairy-freesaladno-cookmiddle-eastern
Ingredients
- extra-virgin olive oil45 ml
- limes — juiced2 ea
- salt — ½ tsp3 g
- black pepper0.25 tsp
- Persian cucumbers — finely chopped3 ea
- Roma tomatoes — finely chopped3 ea
- red onion — finely chopped50 g
- small green bell pepper — seeded and finely chopped, optional0.5 ea
- fresh cilantro — chopped8 g
- fresh parsley — chopped8 g
- fresh mint — chopped8 g
Method
- In a large bowl, whisk together the olive oil, 3 tablespoons of lime juice, salt and pepper until well combined.
- Add the cucumbers, tomatoes, red onion, green bell pepper, cilantro, parsley and mint on top of the dressing.
- Toss gently to combine the dressing with the vegetables and herbs. Serve immediately.
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- extra-virgin olive oil · 45 ml
- limes · 2 items
- salt · 3 g
- black pepper · 0.25 tsp
- Persian cucumbers · 3 items
- Roma tomatoes · 3 items
- red onion · 50 g
- small green bell pepper · 0.5 items
- fresh cilantro · 8 g
- fresh parsley · 8 g
- fresh mint · 8 g