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Persian Tomato and Cucumber Salad
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
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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