Shirazi Salad
25Min
4Servings
210Cal
EasyLevel
Kid friendly
Ingredients
Vegetables
cucumber (diced)
2 piece
tomato (diced)
2 piece
red onion (diced)
1 piece
red bell pepper (diced)
1 piece
green chili pepper (diced)
2 piece
walnut (chopped)
30 g
pomegranate seeds
150 g
parsley (chopped)
30 g
Dressing
olive oil
50 ml
pomegranate molasses
45 ml
lemon juice
30 ml
sumac
1 tsp
chili flakes
0.5 tsp
salt
1 tsp
Instructions
1
Prepare the vegetables
Finely dice all vegetables as small as possible.
15 min
2
Make the dressing
Mix all dressing ingredients in a bowl until well combined.
3 min
3
Combine and serve
Add dressing to vegetables and mix well. Serve immediately or let rest briefly for flavors to meld.
2 min
Original recipe
Storage
Fridge: 1 days
Reheat: Not required
Best consumed fresh. If stored, the salad may release liquid; use toasted bread to dip in the juices.
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