Persian Tomato and Cucumber Salad

Yield: 8 servings

Related recipes: Citrus, Corn-Free, Cucumbers, Dairy-Free, Easy, Egg-Free, Garlic, Herbs, Middle Eastern, Onions, PCC Natural Markets, Salads, Soy-Free, Tomatoes, Vegan, Vegetarian

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
(Analyzed for 8 Servings)
Calories: 90
Total Fat: 7g (Saturated Fat 1g)
Cholesterol: 0mg
Sodium: 590mg
Total Carbohydrate: 5g (Dietary Fiber 0g, Sugars 0g)
Protein: 1g