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Shirazi Salad
A classic Iranian dish of fresh vegetables tossed with a light and fresh dressing. Simple, healthy and satisfying.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizer, Dinner, lunch, Salad, Side Dish
Cuisine:
Iranian
Keyword:
salad, shirazi salad, tomato cucumber salad
Servings:
6
Calories:
93
kcal
Author:
Kellie
Cost:
$10
Equipment
bowl
Ingredients
1
pound
Persian or English cucumbers
cut into 1/4 inch pieces.
1
cup
diced red onion
3-4
plum tomatoes
seeded and diced
1/4
cup
chopped fresh parsley
1/4
cup
fresh lime juice
3
tablespoons
extra virgin olive oil
1
tablespoon
chopped fresh mint
Kosher Salt and Ground Black Pepper
Instructions
In a large bowl, add the cucumbers, onion, tomatoes and parsley.
Toss to combine.
In a small bowl, whisk together the lime juice, olive oil and mint. Season with salt and pepper to taste.
Pour the dressing over the salad and toss to coat.
Cover and chill in the refrigerator for 30 minutes before serving.
Serve chilled or at room temperature.
Notes
Shirazi Salad is best if made a couple hours in advance. Store in the refrigerator for up to 3 days.
Nutrition
Calories:
93
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
6
mg
|
Potassium:
254
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
589
IU
|
Vitamin C:
15
mg
|
Calcium:
28
mg
|
Iron:
1
mg