Home > Recipes > Persian salad
  • 3.5 serves of vegetables per 
  • serving
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2 large tomatoes, diced
2 Lebanese cucumbers halved & diced
1 red capsicum, deseeded & diced
1 yellow capsicum, deseeded & diced
1 small red onion, diced
1 medium carrot, diced
3 tbsp olive oil
1 lemon, juiced
½ bunch mint leaves, finely sliced
50g rocket, finely sliced
2 tbsp sunflower seeds
Freshly cracked pepper to taste

Savvy swaps

You can swap:

Yellow capsicum
Any coloured capsicum
Baby spinach
Sunflower seeds
Pumpkin seeds or pine nuts



Step 1
Toss all ingredients together in a large serving bowl.

Serving suggestion: Serve topped with grilled chicken breast for a substantial meal. 

Food safety tip: If you are packing leftovers for lunch, the salad needs to be kept cold so pack an ice brick. 




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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