Shirazi Salad
Serves 4
10 mins prep
12 mins cook
22 mins total
Shirazi Salad is so bright and fresh and full of crisp and juicy vegetables. This salad is a great variation on a bruschetta, so switch it up and introduce everyone to something new.
0 servings
The Dressing⠀⠀⠀⠀⠀
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Preheat the oven to 425°F (220°C) cut the tortilla with a knife into small triangles.
Spray it with avocado oil spray and sprinkle with salt. Bake until golden. Mine took 12 minutes but it will depend on the oven. Once golden, set them aside.
Now take your knife and make thin slices out of each Persian cucumber. You can stack 2-3 of the thin slices on top of each other and make 4 cuts lengthwise.
Dice it into small pieces and add into the bowl. Finely dice the red onion and tomato and add it in.
Feel free to dress the salad directly in the bowl or do what I did which is add olive oil, lemon juice, salt, and mint in a small mason jar and give it a shake.
Pour the dressing on top and enjoy with the tortilla chips, on rice, on crostini or anyway you love.
