Chopped Persian Cucumber Salad πŸŒ±πŸ…πŸ₯’

chopped persian cucumber salad multip img d



Chopped Persian Cucumber Salad πŸŒ±πŸ…πŸ₯’
This is a SUPER SIMPLE traditional chopped salad that is made with just a few fresh ingredients.
Colorful and very easy to make!

πŸ“Έ + below recipe by @cleanfoodcrush

Just tomatoes, cucumbers, and onions drizzled with a fresh quick lemon and high quality olive oil dressing.

Usually this type of Salad contains herbs such as chopped parsley or mint leaves, so be sure to experiment and use what you have on hand.

I LOVE serving this as a side dish throughout the Summertime BBQ season when ingredients are FRESH and plentiful. I often double or triple my chopped salads, to easily feed a big group.

Also, make SURE that you actually love the taste of the oil that you use for your salads and dressings such as this, because your salad will come out tasting very much like the oil you use. Each brand, and variety of olive or avocado oil tastes quite different from one another.

6 servings
Ingredients:
3 Tbsps extra virgin olive oil
3 Tbsps fresh lemon juice
sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
1 lb. Persian cucumbers
4 green onions
1 bunch Italian parsley
1 lb. fresh ripe red tomatoes, mostly seeded

Instructions:

In a small glass bowl, whisk your olive oil, lemon juice, sea salt and pepper; set aside.
Gently scrub your vegetables then thoroughly rinse under cold running water.
Slice cucumber in half lengthwise then dice into cubes as shown.
Chop your green onions and dice the tomatoes. I discarded most of the tomato seeds for this salad.
Remove most stems from parsley, then chop the leaves.
In a large salad bowl, gently combine diced cucumber, onions, tomatoes and parsley.
Drizzle your prepared dressing over the veggies and gently toss until evenly coated.
Refrigerate for at least 15 minutes to allow the flavors to blend.

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