nutritional information

Per 1/2-cup serving:

  • Calories: 67
  • Protein: 1 g
  • Total Fat: 5 g
  • Saturated Fat: <1 g
  • Carbohydrates: 6 g
  • Cholesterol: 0 mg
  • Sodium: 491 mg
  • Fiber: 2 g
  • Sugar: 3 g
Vegan Gluten-Free

Persian Pico de Gallo

Serves 6

30 minutes or fewer

The best way to describe this recipe is a reinterpretation of Mexican salsa using Middle Eastern flavors. Serve with pita chips, or use as a condiment with falafel.
  • 2 tomatoes, seeded and diced (1 ½ cups)
  • 2 Persian cucumbers, ½ English cucumber, or 1 garden cucumber, diced (1 ½ cups)
  • ½ small white onion, finely diced (½ cup)
  • ½ cup fresh mint leaves, chopped
  • 2 green onions, finely chopped
  • 1 jalapeño chile, seeded and chopped
  • 3 Tbs. lemon juice
  • 2 Tbs. olive oil
  • 1 ½ tsp. kosher salt
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. dried mint
  • 1 tsp. sumac, optional

Stir together all ingredients in bowl. Serve immediately, or within 8 hours.

September 2011 p.73

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