Salaateh Afghani

Afghan-style Salad

“Seasonal vegetables nearly always accompany Afghan meals. In his garden, my grandfather grew tomatoes, cucumbers, citrus and herbs, which would be picked fresh and then finely chopped to make delicate-looking salads. Another favourite is radish, popular for its semi-bitter crunch, which complements many of the flavours infused into Afghan cooking.”
— Durkhanai Ayubi
Photography: Alicia Taylor

Photography: Alicia Taylor

Find this recipe and more in the Parwana Book.

Serves 4
Ingredients

  • 1 large red onion, halved and thinly sliced

  • 2 large tomatoes, finely diced

  • 2 Lebanese (short) cucumbers, finely diced

  • 8–10 radishes, trimmed, thinly sliced and quartered

  • 1 large handful fresh coriander (cilantro) leaves, coarsely chopped

  • 1 large handful fresh mint leaves, coarsely chopped

  • 1 fresh long green chilli, thinly sliced

  • 2 baby cos (romaine) lettuce, finely chopped

  • 4 spring onions (scallions), thinly sliced

  • 2 limes, halved and juiced, plus extra wedges to serve

Method:

Place all the ingredients, except the lime juice, in a large bowl and toss to combine. Mix the lime juice with 1 teaspoon salt (or to taste) in a bowl, then drizzle over the salad and serve with extra lime wedges alongside any Afghan meal.

RecipeNathan Cutts