🥗 Shirazi salad
Shirazi salad is a crisp Persian salad of finely diced cucumber, tomato and onion, dressed with fresh lime juice, a little olive oil and dried or fresh mint. It is bright, tangy and refreshing, and is served as a side with rice dishes and kebabs to cut through their richness.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 cucumbers, finely diced
- 3 tomatoes, finely diced
- 1 red onion, finely diced
- Juice of 2 limes
- 1 tbsp olive oil
- 1 tsp dried mint or a handful of fresh mint
- Salt and pepper
Method
- Dice the cucumber, tomato and onion as small and even as possible.
- Whisk the lime juice, olive oil, mint, salt and pepper.
- Toss the vegetables with the dressing and chill for 10–15 minutes before serving.
How to make it lighter
- The salad is already light; keep the oil to 1 tbsp for four servings.
- Use it to fill half the plate next to rice or kebab.
- More lime and mint adds flavour without adding oil.
History
As the name suggests, the salad is associated with the city of Shiraz in southern Iran. Today it is one of the most common side dishes on Iranian tables, especially alongside kebab and polo.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Shirazi salad and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →