Persian Style Tomato Avocado Salad Recipes

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PERSIAN-STYLE TOMATO AVOCADO SALAD

A refreshing summer salad that is bit more substantial than a greens-based salad. It is unparalleled for taking advantage of the first succulent tomatoes of the season.

Provided by Chad

Categories     Avocado Salad

Time 20m

Yield 4

Number Of Ingredients 8



Persian-Style Tomato Avocado Salad image

Steps:

  • Combine the tomatoes, avocados, garlic, onion, and cilantro in a large bowl. Sprinkle with lime juice, and season with salt and pepper. Garnish salad with thin lime slices.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 17.3 g, Fat 15.1 g, Fiber 9.2 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 16.9 mg, Sugar 5.2 g

4 ripe tomatoes, diced
2 Hass avocados, diced
1 clove garlic, minced
3 tablespoons chopped red onion
6 sprigs cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste
1 lime, sliced into thin rounds

PERSIAN-STYLE TOMATO AVOCADO SALAD

A refreshing summer salad that is bit more substantial than a greens-based salad. It is unparalleled for taking advantage of the first succulent tomatoes of the season.

Provided by Chad

Categories     Avocado Salad

Time 20m

Yield 4

Number Of Ingredients 8



Persian-Style Tomato Avocado Salad image

Steps:

  • Combine the tomatoes, avocados, garlic, onion, and cilantro in a large bowl. Sprinkle with lime juice, and season with salt and pepper. Garnish salad with thin lime slices.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 17.3 g, Fat 15.1 g, Fiber 9.2 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 16.9 mg, Sugar 5.2 g

4 ripe tomatoes, diced
2 Hass avocados, diced
1 clove garlic, minced
3 tablespoons chopped red onion
6 sprigs cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste
1 lime, sliced into thin rounds

SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)

Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.

Provided by Samin Nosrat

Categories     salads and dressings, vegetables, side dish

Time 20m

Yield 6 to 8 servings (about 5 cups)

Number Of Ingredients 8



Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) image

Steps:

  • Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
  • In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.

3 to 4 Persian cucumbers (about 3/4 pound)
1/2 red onion, diced into 1/4-inch pieces
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill
1 teaspoon dried mint
2 to 3 medium tomatoes (about 1 pound)
1/4 cup freshly squeezed lime juice (from about 2 limes), plus more as needed
3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper

PERSIAN-STYLE TOMATO AVOCADO SALAD

A refreshing summer salad that is bit more substantial than a greens-based salad. It is unparalleled for taking advantage of the first succulent tomatoes of the season.

Provided by Chad

Categories     Avocado Salad

Time 20m

Yield 4

Number Of Ingredients 8



Persian-Style Tomato Avocado Salad image

Steps:

  • Combine the tomatoes, avocados, garlic, onion, and cilantro in a large bowl. Sprinkle with lime juice, and season with salt and pepper. Garnish salad with thin lime slices.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 17.3 g, Fat 15.1 g, Fiber 9.2 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 16.9 mg, Sugar 5.2 g

4 ripe tomatoes, diced
2 Hass avocados, diced
1 clove garlic, minced
3 tablespoons chopped red onion
6 sprigs cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste
1 lime, sliced into thin rounds

TOMATO PARMESAN SALAD

The homemade oil and vinegar dressing is what makes this salad unique. Plus, it features two kinds of lettuce and garden-fresh tomatoes and onions. To save time, I make the dressing in advance and set it aside until supper.-Michele Bently, Niceville, Florida

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 14 servings.

Number Of Ingredients 10



Tomato Parmesan Salad image

Steps:

  • In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside. , In a large salad bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, shake dressing. Pour over salad; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 228 calories, Fat 22g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 76mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

1-1/3 cups canola oil
1 cup red wine vinegar
2 garlic cloves, minced
Salt and pepper to taste
2 bunches romaine lettuce, torn
1 head iceberg lettuce, torn
2 small red onions, thinly sliced
2 large tomatoes, diced
1 jar (4 ounces) diced pimientos, drained
2/3 cup shredded Parmesan cheese

PERSIAN-STYLE TOMATO AVOCADO SALAD

A refreshing summer salad that is bit more substantial than a greens-based salad. It is unparalleled for taking advantage of the first succulent tomatoes of the season.

Provided by Chad

Categories     Avocado Salad

Time 20m

Yield 4

Number Of Ingredients 8



Persian-Style Tomato Avocado Salad image

Steps:

  • Combine the tomatoes, avocados, garlic, onion, and cilantro in a large bowl. Sprinkle with lime juice, and season with salt and pepper. Garnish salad with thin lime slices.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 17.3 g, Fat 15.1 g, Fiber 9.2 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 16.9 mg, Sugar 5.2 g

4 ripe tomatoes, diced
2 Hass avocados, diced
1 clove garlic, minced
3 tablespoons chopped red onion
6 sprigs cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste
1 lime, sliced into thin rounds

PERSIAN TOMATO AND CUCUMBER SALAD (SALAD SHIRAZ)

A very light and refreshing salad that goes well with everything. The longer this stays the better it taste. You will also notice that the liquid increases as the salad sits.

Provided by sdbmshad

Categories     Southwest Asia (middle East)

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7



Persian Tomato and Cucumber Salad (Salad Shiraz) image

Steps:

  • Chop all the vegetables (tomato, cucumber and onion) finely.
  • Mix chopped vegetables with parsley, lemon juice and olive oil.
  • Salt to taste.

1 large cucumber
1 large tomatoes
1 large onion
parsley
salt
1/4 cup lemon juice (can be adjusted to your taste)
1 -2 tablespoon olive oil

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