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Persian salad


  • 1 English cucumber – diced
  • 4 Roma tomatoes – diced
  • 1 red onion – diced
  • 4 Tbsp fresh squeezed lemon or lime juice
  • 4 Tbsp olive oil
  • 1 Tbsp dried mint
  • Salt and pepper


Whisk mint, juice, oil salt and pepper together in the bottom of a large serving bowl until fully emulsified. Toss in vegetables until thoroughly coated. Serve immediately. (Cut lemon/lime juice in half for less sour dressing, or add a small amount of sugar to the dressing).

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