Red Meat Allergy Friendly Shirazi Salad
This bright, herb-scented salad is a staple of Persian cuisine for good reason — crisp cucumber, juicy Roma tomato, and sharp red onion come together in a dressing of fresh lemon juice and olive oil that is clean, vibrant, and completely addictive. A generous pinch of dried mint is the move that ties everything together, giving the whole bowl a cool, aromatic lift that feels both refreshing and deeply satisfying. Every single ingredient here is naturally plant-based, so there is absolutely nothing to second-guess for anyone navigating a red meat allergy — no hidden broths, no meat-based dressings, just honest produce and pantry staples. The short resting period after tossing is a small but important step; it coaxes the vegetables into releasing their natural juices, which blend with the lemon and olive oil into a light, glossy dressing that pools beautifully at the bottom of the bowl. A handful of flat-leaf parsley stirred in at the end adds a pop of color and a fresh, grassy note that rounds out the dish. Serve it alongside grilled fish, roasted chicken, or a spread of dips and flatbread for a meal that feels effortless and genuinely special.
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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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