Persian Salad


Ingredients:

  • 6 small seedless cucumbers, chopped into bite size pieces. If you can only find regular cucumbers, peel the skin and remove the seeds. You may need only 2-3 regular medium size cucumbers.
  • 1 pint of cherry tomatoes, slice the tomatoes in half or quarters depending on their size
  • 2-4 scallions, diced. I used tender baby scallions. If you have large scallions you may only need to use 1-2.
  • 1-2 limes, depending on their size. You need a couple of good squeezes of lime juice
  • 3-4 tablespoons of olive oil. I used unfiltered extra virgin.
  • A teeny drizzle of honey or a pinch of sugar to balance the acid in the lime juice
  • Sea salt and fresh cracked pepper to taste
  • A few chopped fresh spearmint leaves or a pinch or two of dried spearmint. (optional)
  • Though not traditional, diced avocado and/or some chickpeas would be scrumptious in this salad too.

Method:

  1. Put the vegetables in a large bowl. Add the olive oil, salt, pepper, lime juice and honey to a separate small bowl and whisk to combine. Taste, adjust the both the lime juice and the honey, adding more if needed. You don't want to make the dressing overly sweet by adding too much honey. There should be a nice balance of citrus and sweet. Stir the dressing into the vegetables. Toss to combine. Adjust the salt and pepper and add the mint (if using). Serve and Enjoy!

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