Shiraxi Salad

Itav D


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

Blue Ribbon Recipe

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. The Test Kitchen


★★★★★ 4 votes

30 Min
No-Cook or Other


  • 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

How to Make Shiraxi Salad


  1. I came up with this salad and it is my own way and I put the name: "Shiraxi Salad" for this salad.
  2. Wash Cucumber, Tomato, and Avocado.
    Peel Onion and wash it.
  3. Cut 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.
  4. Leave it in refrigerator for 1/2 hour and serve it cold.
  5. This 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.

Printable Recipe Card

About Shiraxi Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Collection: All-Star Salads
Other Tag: Quick & Easy

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