Shirazi Salad

Posted on February 24, 2019 by Anne Milneck | 0 comments

Tomato and cucumber salads are a staple in south Louisiana, so it was fun to get to know this Persian version with yumminess from lime and mint. This salad keeps well in the fridge for several days. Use it as a bed for grilled fish or shrimp. We like to serve it as a cool side for spicy lamb meatballs. Keep this recipe handy during the summertime bounty of tomatoes and cukes! 

Ingredients:

3 cucumbers, sliced in half lengthwise

2 medium tomatoes, diced

1/2 white or yellow onion, diced

2 Tbl dried Spearmint

1/2 cup freshly squeezed lime juice

Sea salt and freshly ground black pepper

Directions for the Shirazi Salad:

Seed and dice the cucumbers--you can peel or leave unpeeled. We left 50% of the peeling on the tomatoes. Combine with the tomatoes and onion. Rub the mint between your plams so that the heat of your skin activates the flavor. Add to the salad along with the lime juice, salt and pepper, and stir gently to mix. 


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