Recipe: Persian Tomato and Cucumber Salad

Persian Tomato and Cucumber Salad

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

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.

Yield: 8 servings
Source: Omid Roustaei