Salads
Salata-e-Afghani (Tomato, Cucumber and Onion Salad) (یناغفا هتلاس)
Ingredients
- - Tomatoes, diced — 300g (2 cups)
- - Cucumber, diced — 250g (1 1/2 cups)
- - Red onion, thinly sliced — 80g (1/2 medium)
- - Fresh coriander, chopped — 15g (1/4 cup)
- - Lemon juice — 30ml (2 tbsp)
- - Salt — 3g (1/2 tsp)
- - Black pepper — 1g (1/4 tsp)
Method
- Combine tomato, cucumber and red onion in a mixing bowl.
- Add the chopped coriander.
- Dress with lemon juice, salt and black pepper.
- Toss gently and serve immediately.
Introduction: A refreshing chopped salad of tomato, cucumber and onion, dressed simply with lemon and fresh coriander.
Cultural Background: This simple salad accompanies nearly every Afghan meal, offering a cooling, acidic contrast to richer stews and kababs.
Tips: Salt the salad just before serving to keep the vegetables crisp. Use ripe, firm tomatoes for the best texture.
Variations: Add diced green chilli for heat. Include a splash of olive oil for a richer dressing.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve alongside kababs, qorma or pulao as a refreshing side.
Storage: Best eaten fresh; can be refrigerated for up to 1 day, though vegetables will soften.
Reheating: Not applicable — served cold.
Nutrition: 45 kcal | Protein 1g | Carbs 9g | Fat 1g
FAQs:
Q: Can this be made ahead? A: The vegetables can be chopped ahead, but dress just before serving to keep it fresh. Q: What’s a good substitute for coriander if I dislike it? A: Fresh parsley or mint work well as an alternative.
A: