Shirazi Salad: A Healthy Vegan Persian recipe
Healthy Vegan Persian Shirazi Salad Recipe made using minimal ingredients
Ingredients
- 4 roma tomatoes, finely diced
- 4 Persian cucumbers, finely diced
- 1/2 large red onion, finely diced add more if you like more onion
- 1/4 cup flat leaf parsley, finely chopped
- 1/4 cup mint, finely chopped
- 1 tbsp hemp seeds optional
Dressing Ingredients
- 1 lemon, juiced
- 2-3 tsp olive oil extra virgin
- 1/2 tsp sea salt I used Celtic Sea salt
Instructions
- Wash the cucumbers and tomatoes thoroughly.
- Trim the ends of the cucumbers and cut them into small, even-sized dice. Trim off the top of the tomato and finely dice them.
- Peel and finely chop the red onion. Chop the fresh mint and parsley leaves.
- Combine the cucumbers, tomatoes, red onion, chopped mint, and parsley and hemp seeds to a large bowl.
- Top with lemon juice, sea salt and extra virgin olive oil.
- Mix all ingredients together until well combined.
- Place the salad in the refrigerator for at least 15-30 minutes to allow the flavors to meld and the salad to chill.
- Serve as a refreshing side dish alongside your favorite meals, with quinoa or enjoy it as a light and healthy snack with bread, chips or by itself.
- Enjoy!