Persian Tomato and Cucumber Salad with Lime-Mint Dressing

Persian Tomato and Cucumber Salad

Preparation facts

Yield: 8 servings

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

Serving Size 1 serving

Calories 80

Calories from Fat 61 (77%)

% Daily Value*

11%Total Fat 7g

5%Saturated Fat 0.9g

Polyunsaturated Fat 0.7g

Monounsaturated Fat 5g

0%Cholesterol 0mg

24%Sodium 587mg

6%Potassium 210mg

1%Total Carbohydrate 4g

5%Dietary Fiber 1.2g

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.

2006-09-07

Naturalpath