Shirazi
Salad (pareve)
serves 6-8
1 cup fresh parsley
1 cup fresh mint
1/2 cup fresh tarragon
1 cup fresh dill
1/2 cup fresh basil
3 English (long, hothouse) cucumbers
4 beefsteak tomatoes or 12 to 16 small Roma tomatoes
1 medium onion
Dressing:1/2 cup fresh
squeezed lime or lemon juice
1/4 to 1/3 cup extra-virgin olive oil
1 1/2 teaspoons fresh ground black pepper
2 teaspoons salt or to taste
1/2 teaspoon sugar
2 garlic cloves, minced (optional)
1. Wash the five herbs well,
remove the stems and chop. Place in a bowl, cover with plastic
wrap and refrigerate.
2. Wash, peel and seed the
cucumbers. Cut in very small dice (the smaller the dice the
tastier the salad will be). Wash and seed the tomatoes and cut
in very small dice. Dice the onion very small. Place
cucumbers, tomatoes and onions in a separate bowl, cover and
refrigerate for at least 2 hours.
3. An hour before serving,
make the dressing. Combine lime juice, olive oil, pepper and
salt.
4. Remove the bowl of
cucumbers, tomatoes, and onions from the refrigerator and
drain off all the liquid that has accumulated. Add the chopped
herbs and the dressing and mix well. Return to refrigerator
until just before serving, to allow time to marinate. Check
seasoning. Add minced garlic if desired.
approx. nutrients per
serving: calories – 97 protein – 2g carbohydrates – 8g
fat – 7g cholesterol –
0mg sodium – 597mg
