Persian Tomato and Cucumber Salad
Related recipes: Citrus,
Corn-Free, Cucumbers, Dairy-Free, Easy,
Egg-Free, Garlic, Herbs,
Low-Carb, Middle Eastern, Onions,
Salads, Soups/Salads, Soy-Free,
Tomatoes, Vegan, Vegetarian
Preparation facts
Yield: 8 servings
Ingredients
4 diced tomatoes
2 cucumbers, peeled
1 bunch green onions
1/2 cup (20g) chopped mint
1/4 cup (10g) chopped parsley
Dressing:
1/4 cup (60mL) olive oil
Juice of 2 limes
1 clove garlic, chopped
2 tsp (12g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) pepper
Directions
Start by building the dressing. In a large bowl, whisk together olive
oil, lime juice, salt, and pepper. Add mint and parsley. Cut the cucumber, tomatoes (peeling
optional), and green onions and add to the bowl.
Allow to sit for at least an hour before serving.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Recipe by Omid Roustaei
Nutrition facts
Serving Size 1 serving
Calories 80
Calories from Fat 61 (77%)
% Daily Value*
11%Total Fat 7g
5%Saturated
Fat 0.9g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 5g
0%Cholesterol 0mg
24%Sodium 587mg
6%Potassium 210mg
1%Total
Carbohydrate 4g
5%Dietary
Fiber 1.2g
Sugars 2g
Sugar Alcohols 0g
2%Protein 1g