Side DishSalad

Salad Shirazi

Name: Salad Shirazi
Prep time: 15 min
Total time: 25 min
Yield: 4 annosta
Cuisine: persian
Ingredients: 2 kpl cucumber finely diced; 3 kpl tomato finely diced; 0,5 kpl red onion finely diced; 2 rkl fresh mint finely chopped; 2 rkl fresh parsley finely chopped (valinnainen); 3 rkl lime juice freshly squeezed; 2 rkl olive oil; 0,5 tl salt; 0,25 tl black pepper freshly ground

Salad Shirazi is a quintessential Persian salad, bursting with the fresh, vibrant flavors of finely diced cucumber, ripe tomatoes, and crisp red onion. Dressed simply with tangy lime juice and rich olive oil, and brightened with fresh herbs, this light and healthy side dish offers a refreshing counterpoint to any meal.

Alkuperäinen resepti: Forkin

Kokonaisaika: 25 min
Annoksia: 4
Vaikeustaso: Helppo
Annosta kohti: 120 kcal

VegaaninenKasvisruokaGluteeniton

Esivalmistelut

Ainesosat

2 kplcucumber, finely diced
3 kpltomato, finely diced
0,5 kplred onion, finely diced
2 rklfresh mint, finely chopped
2 rklfresh parsley, finely chopped(valinnainen)
0,5 tlsalt
0,25 tlblack pepper, freshly ground

dressing

3 rkllime juice, freshly squeezed
2 rklolive oil

Välineet

Large mixing bowl · Chef's knife · Cutting board · Measuring spoons · Citrus juicer (valinnainen) · Plastic wrap

Valmistusohje

Vaihe vaiheelta

1
Wash and thoroughly dry the cucumbers, tomatoes, and fresh herbs.
Noin 1 min
Kokin vinkki: Drying the vegetables prevents the salad from becoming watery.
2
Finely dice the cucumbers, tomatoes, and red onion into small, uniform pieces, approximately 1/4-inch (0.6 cm) cubes.
Noin 8 min
Kokin vinkki: Uniform dicing ensures every bite has a balanced flavor and a pleasant texture. A sharp chef's knife is key for clean cuts.
3
Roughly chop the fresh mint and fresh parsley.
Noin 2 min
Kokin vinkki: Use a sharp knife to prevent bruising the herbs, which can diminish their vibrant color and flavor.
4
In a large mixing bowl, combine the finely diced cucumber, tomato, and red onion.
Noin 1 min
5
Add the chopped fresh mint and parsley to the vegetable mixture.
Noin 1 min
Kokin vinkki: Fresh herbs are crucial for the authentic flavor of Salad Shirazi; do not substitute with dried herbs.
6
Pour the fresh lime juice and olive oil over the vegetables and herbs.
Noin 1 min
Kokin vinkki: Freshly squeezed lime juice offers a brighter, more authentic flavor than bottled juice.
7
Season the salad with salt and black pepper.
Noin 1 min
Kokin vinkki: Start with the recommended amounts and taste before adding more; it's easier to add than to remove seasoning.
8
Gently toss all ingredients together until they are well combined and evenly coated with the dressing.
Noin 1 min
Kokin vinkki: Use a spatula or large spoon to avoid crushing the delicate diced vegetables.
9
Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 10 minutes.
Noin 10 min
Kokin vinkki: Chilling allows the flavors to meld beautifully and enhances the refreshing quality of the salad.
10
Serve the chilled Salad Shirazi as a vibrant side dish.
Kokin vinkki: For an extra touch, garnish with a sprig of fresh mint or a sprinkle of sumac.

Annosta kohti

Ravintoarvot

76%Pisteet

Kalorit: 119,5kcal
Proteiini: 2,8g
Hiilihydraatit: 13,7g
Rasva: 7,3g
Kuitu: 3,3g
Sokeri: 6,5g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Kokin vinkki:

Salad Shirazi is incredibly versatile. It pairs beautifully with grilled meats like kebabs, rice dishes such as Tahdig, or even as a light lunch on its own. For a slightly different flavor profile, you can add a pinch of dried mint or a sprinkle of sumac. A crisp, dry white wine or a refreshing glass of doogh (Persian yogurt drink) would complement this salad perfectly.

Säilytys

Store leftover Salad Shirazi in an airtight container in the refrigerator.

Uudelleenlämmitys

This salad is best served cold and does not require reheating. If the salad has been refrigerated for a while, give it a gentle toss before serving to redistribute the dressing.