Shiraxi Salad

Itav D


This a Persian Salad which I added Avocado to it and taste different, but I love it.

★★★★★ 4 votes
30 Min
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
This lovely, light salad has just the right amount of flavor and crunch. I used a pinch of Herbs de Provance - I happened to have it on hand - and the result was absolutely delicious.


1 large
1 large
1 small
1/2 medium
3-4 Tbsp
lemon juice, fresh
3-4 Tbsp
olive oil, extra virgin
1 dash(es)
mixed herbs, dried
1 dash(es)
salt and pepper


1I came up with this salad and it is my own way and I put the name: "Shiraxi Salad" for this salad.
2Wash Cucumber, Tomato, and Avocado.
Peel Onion and wash it.
3Cut all ingredients to small pcs, cubes 1/4"x1/4".
Pure all in the salad bowl and add Lemon juice, salt and pepper, Olive Oil and mix herbs as much as you like.
4Leave it in refrigerator for 1/2 hour and serve it cold.
5This a similar to one kind of Persian Salad. I like to serve it in Endive's leaves, taste different, but I love it. As you can see in the picture.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Collection: All-Star Salads
Other Tag: Quick & Easy
Hashtags: #Tomato, #cucumber, #avocado