Afghan salad is a simple and refreshing dish commonly enjoyed in Afghanistan. It’s made with fresh vegetables and dressed with lemon juice or vinegar, salt, and sometimes herbs like mint or cilantro. Here’s how to make it:
Ingredients:
- 2 medium tomatoes, diced
- 1 cucumber, diced
- 1 small red onion, finely chopped
- 1 green bell pepper, diced (optional)
- 1-2 green chilies, finely chopped (optional, for spice)
- Fresh cilantro or mint leaves, chopped (optional)
- Juice of 1 lemon (or 2 tablespoons of vinegar)
- Salt to taste
- Black pepper to taste (optional)
Instructions:
- Prepare the Vegetables:
- Wash all the vegetables thoroughly.
- Dice the tomatoes, cucumber, onion, and bell pepper into small, even pieces.
- If you’re using green chilies, finely chop them.
- Mix the Ingredients:
- In a large bowl, combine the diced tomatoes, cucumber, onion, and bell pepper.
- Add the chopped green chilies if you like your salad spicy.
- Season the Salad:
- Squeeze the juice of one lemon over the vegetables, or add vinegar if preferred.
- Add salt to taste.
- If using, sprinkle black pepper and chopped cilantro or mint leaves.
- Toss and Serve:
- Gently toss all the ingredients together to ensure they are well mixed and evenly coated with the dressing.
- Serve immediately or refrigerate for a short time before serving to let the flavors meld.
Tips:
- For extra flavor, you can add a pinch of ground cumin or sumac.
- To add some crunch, try adding a few chopped radishes or carrots.
- If you prefer a milder salad, skip the chilies and use a milder onion like a red or sweet onion.
This salad pairs well with Afghan dishes like Kabuli pulao, kebabs, or as a fresh side to grilled meats.
