Penn Herb Wellness Guide
Persian Tomato and Cucumber Salad
Recipe by Omid Roustaei
Ingredients
- 4 diced tomatoes
- 2 cucumbers, peeled
- 1 bunch green onions
- 1/2 cup chopped mint
- 1/4 cup chopped parsley
- Dressing:1/4 cup olive oil
- Juice of 2 limes
- 1 clove garlic, chopped
- 2 tsp salt (sea salt if on a corn-free diet*)
- 1/2 tsp pepper
Directions
- Start by building the dressing. In a large bowl, whisk together olive oil, lime juice, salt, and pepper. Add mint and parsley. Cut the cucumber, tomatoes (peeling optional), and green onions and add to the bowl.
- Allow to sit for at least an hour before serving.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories 80
Calories from Fat 61 (76%)
(11%)Total Fat 7g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(0%)Cholesterol 0mg
(24%)Sodium 587mg
(6%)Potassium 210mg
Total Carbohydrate 4g
(5%)Dietary Fiber 1g
Sugars 2g
Sugar Alcohols 0g
(2%)Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.