Persian Salad ~ An Easy, Refreshing Chopped Salad with a Twist of Lime
Before we know it summer will here. I keep repeating this to get me through the winter. This simple salad was a favorite over at Jilly Inspired (my old blog). I had to share it here too. Keep it in your recipe box. It’s great with grilled chicken, fish or steak. It’s cool, crunchy and refreshing. The lime dressing is kissed with honey and mint.
Persian Chopped Salad Recipe
The dressing for this salad is light and fresh. If you’d like a richer dressing, bump up the olive oil and balance it with more lime juice.
What makes these kinds of salads so easy and appealing is that there’s no salad spinner involved. All that’s needed is a bit of chopping, a few squeezes of fresh lime, a drizzle of olive oil and a few tosses with a spoon to combine. I rinse the veggies and pat them dry with paper towels which saves me from pulling out the dreaded salad spinner.
It’s has multi-colored cherry tomatoes, cucumbers and scallions. The cucumbers I used here are called diva. They’re seedless, tender and not bitter. If you see them, grab them. If you can’t find them, use small cucumbers or seedless ones. If all you can find is regular cukes, that’s fine too.
I like using scallions instead of onions here because they’re less harsh. Swap the scallions for chopped chives or diced red onion if you prefer.
6 small seedless cucumbers, chopped into bite size pieces. If you can only find regular cucumbers, peel the skin and remove the seeds. You may need only 2-3 regular medium size cucumbers.
1 pint of cherry tomatoes, slice the tomatoes in half or quarters depending on their size
2-4 scallions, diced. I used small scallions. If you have large scallions you may only need to use 1-2.
1-2 limes, depending on their size. You need a couple of good squeezes of lime juice
3-4 tablespoons of olive oil
A drizzle of honey or a pinch of sugar to balance the acid in the lime juice
Salt and fresh cracked pepper to taste
A few chopped fresh spearmint leaves or a pinch or two of dried spearmint. (optional but so good)
Diced avocado and/or some chickpeas would be scrumptious in this salad too.
Put the vegetables in a large bowl. Add the olive oil, salt, pepper, lime juice and honey to a separate small bowl and whisk to combine. Taste, adjust the both the lime juice and the honey, adding more if needed. You don’t want to make the dressing overly sweet by adding too much honey. There should be a nice balance of citrus and sweet. Stir the dressing into the vegetables. Toss to combine. Adjust the salt and pepper and add the mint (if using). Serve and Enjoy!