Fructose Free Shirazi Salad
This bright, herb-scented Persian salad is one of those dishes that proves simple ingredients can deliver serious flavor. Finely diced cucumbers, seeded Roma tomatoes, and red onion come together with fresh lemon juice, olive oil, and dried mint for a clean, refreshing bite that feels both light and satisfying. Managing fructose intake often means steering clear of high-fructose fruits, heavy dressings, and processed condiments — and this recipe sidesteps all of that naturally. The lemon juice brings acidity without the fructose load of many bottled dressings, and the vegetables used here are among the more gut-friendly options available. A short 10-minute rest lets the juices meld into a light, almost effortless dressing right in the bowl. Finish it with a handful of flat-leaf parsley if you have it on hand, and you've got a vibrant side that pairs beautifully with grilled proteins or stands on its own as a refreshing starter.
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Learn more →Ingredients
4 servings
- 4 persian cucumbers (about 12 oz total), finely diced
- 3 medium roma tomatoes (about 12 oz total), seeds removed, finely diced
- ½ small red onion, finely diced
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra-virgin olive oil
- 1 tsp dried mint
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Add the diced cucumbers, tomatoes, and red onion to a large mixing bowl.
- 2
Drizzle the lemon juice and olive oil over the vegetables, then sprinkle in the dried mint, salt, and black pepper. Toss until everything is evenly coated.
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