August 28, 2023
Salata (Afghan Vegetable Salad)
This salad should be bright and punchy as it is meant to cut through rich main dishes such as the lamb kebab. Because there is no oil, this salad holds up well and can be refrigerated for several days. I like to serve it lightly chilled.
Servings: 4
Calories: 31kcal
Ingredients
- 1/4 red onion diced fine (soak in cold water for 15 minutes to reduce harsh bite, if desired)
- 3 Roma tomatoes diced small
- 1 English cucumber quartered lengthwise and diced small
- 1 garlic clove minced
- 4 green onions sliced thin
- 1/2 tablespoon dried mint or to taste
- 2 tablespoons lemon juice 1 lemon
- salt and pepper to taste
Instructions
- Toss the tomatoes and cucumber with a generous amount of salt and set in a fine mesh strainer in the sink to drain for 30 minutes.
- Dry the onion and toss with the tomatoes and cucumbers. Transfer to a bowl and add the lemon and mint. Season to taste with salt and pepper.
Notes
Protein:Energy Quotient [calories]: 0.25, Protein % of calories: 14.3%
Nutrition Facts
Salata (Afghan Vegetable Salad)
Amount per Serving
Calories
31
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.02
g
Sodium
8
mg
0
%
Potassium
295
mg
8
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
667
IU
13
%
Vitamin C
16
mg
19
%
Calcium
36
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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