Shirazi Salad Cucumber Tomato (Print Version)
# Ingredients:
→ Crispy Tortilla Chips
01 -
3 small flour tortillas, cut into triangles
02 -
1 tablespoon avocado oil, for spraying
03 -
0.5 teaspoon salt
→ Salad Base
04 -
4 Persian cucumbers, finely diced
05 -
0.5 red onion, finely diced
06 -
3 vine tomatoes, finely diced
→ Dressing
07 -
2 tablespoons olive oil
08 -
1 lemon, juiced
09 -
0.5 teaspoon salt, or to taste
10 -
1 tablespoon fresh mint, finely chopped
# Instructions:
01 -
Preheat oven to 220°C. Using a sharp knife, cut flour tortillas into small triangles, arrange on a baking sheet, mist evenly with avocado oil, and sprinkle with salt.
02 -
Place the baking sheet in the oven and bake tortillas until golden and crisp, approximately 12 minutes. Remove from oven and set aside to cool.
03 -
Finely dice Persian cucumbers, red onion, and vine tomatoes. Transfer all diced vegetables into a large mixing bowl.
04 -
In a small jar, combine olive oil, freshly squeezed lemon juice, salt, and chopped fresh mint. Secure the lid and shake vigorously until the dressing is well emulsified.
05 -
Pour the dressing over the diced vegetables and toss well to combine. Serve with crispy tortilla chips or as desired.
# Notes:
01 -
For optimal freshness, assemble the salad just before serving to maintain texture and vibrancy.