Shirazi Salad Recipe
This shirazi salad recipe uses Persian cucumbers, tomatoes, fresh herbs, and a simple lime dressing. No cooking required and ready in about 15 minutes.
Servings: 4 servings
Equipment
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 Persian cucumbers finely chopped
- 3 Roma tomatoes finely chopped
- ½ small red onion finely chopped
- ½ small green bell pepper seeded and finely chopped (optional)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
Instructions
- In a large bowl, whisk together the olive oil, lime juice, salt and pepper until well combined.
- Add the cucumbers, tomatoes, red onions, green bell peppers, cilantro, parsley and mint on top of the dressing.
- Toss gently to combine the dressing with the vegetables and herbs. Serve immediately.
Video
Notes
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.
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.
Nutrition
Serving: 1.5cups | Calories: 120kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 297mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 760IU | Vitamin C: 23mg | Calcium: 27mg | Iron: 1mg
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