Description
A simple, bright Shirazi Salad featuring crunchy cucumbers, ripe tomatoes, and homemade tortilla chips for a refreshing side dish that pairs well with many meals.
Ingredients
For the Homemade Chips
- 3 small small flour tortillas (Cut into triangles)
- 1 tablespoon avocado oil (In a spray bottle)
- 1/2 teaspoon salt
For the Salad
- 4 medium Persian cucumbers (Finely diced)
- 1/2 medium red onion (Finely diced)
- 3 medium vine tomatoes (Finely diced)
- 2 tablespoons olive oil
- 1 medium lemon (Juiced)
- 1/2 teaspoon salt (To taste)
- 1 tablespoon fresh mint (Finely chopped)
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Cut the tortillas into small triangles.
- Spray the tortilla pieces with avocado oil and sprinkle with salt. Bake until golden, about 12 minutes.
- In a large bowl, finely dice the Persian cucumbers, red onion, and vine tomatoes.
- In a small mason jar, combine olive oil, lemon juice, salt, and mint. Shake well to mix.
- Pour the dressing over the salad mixture and toss to combine.
Notes
Store leftover salad in an airtight container for up to 2 days. Keep chips separate for maximum crispness. Use Persian cucumbers for best results, but regular cucumbers can work as well. This salad can be made vegan easily by omitting cheese or animal products.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean, Persian