Salata (Afghan Vegetable Salad)

5 from 1 vote

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.

Course Salad

Cuisine Afghan, Middle Eastern

Keyword Afghan, cucumber, dairy-free, easy, egg-free, fast, Middle Eastern, mint, no-cook, nut-free, salad, side, tomato, vegetarian

Prep Time 20

Total Time 20

Servings

Calories 31kcal

Author Jenny Ross

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