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–+ servings

Shirazi Salad

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Shirazi salad is a refreshing Iranian dish that combines crunchy vegetables with fresh herbs, making it a perfect side or light meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Middle Eastern, Persian
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Tortilla Chips
  • 3 small small flour tortillas (cut into triangles) Can substitute with corn tortillas or pita bread
  • 1 tablespoon avocado oil (in a spray bottle) Can substitute with any neutral oil
  • 1/2 teaspoon salt For seasoning the tortillas
For the Salad
  • 4 pieces Persian cucumbers (finely diced)
  • 1/2 piece red onion (finely diced)
  • 3 pieces vine tomatoes (finely diced)
  • 2 tablespoons olive oil
  • 1 piece lemon (juiced, or traditional grape juice from Shiraz)
  • 1/2 teaspoon salt (to taste)
  • 1 tablespoon fresh mint (finely chopped) Feel free to substitute with other herbs like parsley or dill

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Cut each flour tortilla into small triangles and arrange them on a baking sheet.
  3. Lightly spray the tortillas with avocado oil and sprinkle them with salt.
  4. Bake the tortillas until golden brown—about 12 minutes, keeping an eye on them as oven times may vary.
  5. While the tortillas bake, slice the Persian cucumbers thinly and dice them into small pieces, placing them in a mixing bowl.
  6. Finely dice the red onion and vine tomatoes, adding them to the bowl.
  7. For the dressing, mix the olive oil, lemon juice (or grape juice), remaining salt, and fresh mint in a small mason jar or directly in the bowl.
  8. Pour the dressing over the salad and mix gently.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 300mgFiber: 3gSugar: 4g

Notes

For best results, use fresh, high-quality ingredients. Consider prepping vegetables ahead of time to enhance flavor. Store leftovers in an airtight container for up to 2 days, adding dressing just before serving. Avoid freezing the salad.
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