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 Preheat the oven to 425°F (220°C) cut the tortilla with a knife into small triangles.
1 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.
2 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.
3 Dice it into small pieces and add into the bowl. Finely dice the red onion and tomato and add it in.
4 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.
5 Pour the dressing on top and enjoy with the tortilla chips, on rice, on crostini or anyway you love.
