Shirazi Salad
This Iranian Shirazi salad is a quick to make side dish full of fresh and vibrant flavors. Dressed with olive oil & lime, it pairs well with many dishes!
Servings: 4 servings
Equipment
Ingredients
Salad
- 3 Persian cucumbers chopped
- 3 Roma tomatoes chopped, seeded
- ½ red onion chopped
- ¼ green pepper seeded and chopped (optional)
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- ½ teaspoon dried mint optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, whisk together the olive oil, lime juice, mint (if using) salt and pepper until well combined.
- Place the cucumbers, tomatoes, red onions, green peppers, cilantro and parsley on top of the dressing.
- Toss gently to combine the dressing with the vegetables and herbs. Serve immediately.
Video
Notes
Storage: The salad is best served straight away so that the vegetables are crunchy. You can chop the veggies and keep them covered in the fridge for a day or two and the dressing can be mixed and stored separately for up to 5 days.
My Top Tip: Dress and serve immediately. This salad is at its best right after tossing; the vegetables are crisp and the dressing is bright. The longer it sits, the more liquid the vegetables release.
Nutrition
Calories: 139kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 474mg | Fiber: 3g | Sugar: 5g | Vitamin A: 759IU | Vitamin C: 27mg | Calcium: 42mg | Iron: 1mg
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