Shirazi salad is a traditional Iranian salad that originates from the city of Shiraz in southern Iran. It’s a simple, refreshing dish that is popular in Persian cuisine, particularly during the warmer months. Shirazi Salad Cucumber Boats make this easy to make delicious recipe also fun to eat!
Shirazi Salad in Cucumber Boats
Total Prep Time: 25 minutes
Number of Servings: 4
Ingredients
3 medium cucumbers
4 ripe tomatoes, diced
1 small red onion, finely chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
Juice of 2 lemons
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Wash the cucumbers thoroughly. Cut each cucumber in half lengthwise. Using a small spoon, carefully scoop out the seeds and some flesh to create “boats”. Leave about 1/4 inch of flesh intact around the edges to maintain the structure.
In a mixing bowl, combine the diced tomatoes, chopped red onion, parsley, and mint.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined. Pour this dressing over the tomato mixture and toss gently to coat everything evenly.
Spoon the salad mixture into the scooped-out cucumbers, dividing it evenly among them. Press gently to pack the salad into the boats.
Arrange the filled cucumber boats on a serving platter. If desired, garnish with additional mint leaves or parsley. Chill in the refrigerator for about 30 minutes to allow flavors to meld before serving.
Serve the Shirazi Salad Cucumber Boats chilled as a refreshing appetizer, lunchtime salad or main meal side dish. Enjoy!
Nutritional Information per Serving:
Calories: 113.25; Protein: 2.8 g; Fat: 7.4 g; Carbohydrates: 12.25 g; Fiber: 2.75 g
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