Persian Tomato and Cucumber Salad

Prep Facts
Servings 8

Nutrition at a Glance

Calories 80
Calories from fat 61 (77%)
Total fat 7g
Recipe by Omid Roustaei


4 diced tomatoes
2 cucumbers, peeled
1 bunch green and purple onions
1/2 cup chopped mint
1/4 cup chopped parsley
Dressing:1/4 cup olive oil
Juice of 2 limes
1 clove garlic, chopped
2 tsp salt (sea salt if on a corn-free diet*)
1/2 tsp 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.

Nutrition Facts
Calories 80
Calories from Fat 61 (76%)
(11%)Total Fat 7g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(0%)Cholesterol 0mg
(24%)Sodium 587mg
(6%)Potassium 210mg
Total Carbohydrate 4g
(5%)Dietary Fiber 1g
Sugars 2g
Sugar Alcohols 0g
(2%)Protein 1g

* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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