Best 5 Salaata Afghan Salad Recipes

Salaata Afghan Salad is a refreshing and flavorful dish that showcases the vibrant flavors of Afghan cuisine. Prepared with a medley of fresh, crisp vegetables, it often features an interplay of textures and colors. The use of herbs and spices adds a delightful depth of flavor, while the tangy dressing typically incorporates yogurt or a zesty vinaigrette. Served as a standalone side or as a refreshing accompaniment to main courses, Salaata Afghan Salad is a delightful culinary journey into the heart of Afghan culinary traditions.

Here are our top 5 tried and tested recipes!

SALATA TOMATOES, CUCUMBERS AND ONIONS WITH LEMON DRESSING

Salata Tomatoes, Cucumbers and Onions with Lemon Dressing image

Afghan Salata is a super healthy salad that doesn't have oil in the dressing. Feel free to use whatever fresh vegetables and herbs are in season for a real treat

Provided by International Cuisine

Categories Salad

Number Of Ingredients 7

Ingredients

2 medium size tomatoes (diced)
2 Persian cucumbers or 1 regular cucumber (peeled and diced)
1 small red onion (diced)
½ cup fresh cilantro (chopped)
¼ cup fresh squeezed lemon juice
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Place all ingredients in a bowl and mix well.

Nutrition Facts : Calories 44 kcal, Carbohydrate 9 g, Protein 1 g, Sodium 589 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

MIXED SALAD (INSALATA MISTA)

Mixed Salad (Insalata Mista) image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/3 cup lightly packed fresh basil leaves
1/3 cup white wine vinegar or fresh lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
8 cups arugula
4 cups bite-size pieces radicchio, from 1 (10-ounce) head
1 carrot, peeled
1 hothouse cucumber, peeled

Steps:

Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

SALAATA (AFGHAN SALAD)

Salaata (Afghan Salad) image

A popular salad in Afghanistan, it's made up of tomatoes, onion, cucumbers, radishes, lemon, cilantro and salt. I like to add just a little drizzle of honey in the dressing.From Afghan cooking.

Provided by Sharon123

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 whole tomatoes, chopped
1 medium yellow onion, chopped
1 bunch cilantro, washed, chopped (1/2-3/4 cup)
1 lemon, juice of
drizzle honey (optional)
1 -2 medium cucumber
2 -3 radishes
salt

Steps:

Chop tomatoes, onion, and cilantro. Mix these together in a bowl.
Juice one lemon and pour the juice over the top of the tomato, onion, and cilantro. Add honey now if using.
You can also add chopped cucumbers, as well as radishes.
Sprinkle with salt (to taste) a good pinch and toss the salad.
Cover and refrigerate for at least 15 minutes to allow all the juices to mix together.

Nutrition Facts : Calories 39.6, Fat 0.3, SaturatedFat 0.1, Sodium 10.3, Carbohydrate 9.4, Fiber 2.2, Sugar 4.5, Protein 1.7

AFGHAN TOMATO, CUCUMBER AND ONION SALAD (SALATA)

Afghan Tomato, Cucumber and Onion Salad (Salata) image

"Salata is always light and crunchy, making it a perfect counterpoint to Afghan cuisine's heavier dishes. Some Afghan cooks consider it a point of pride when the diced vegetables are small and uniform in size. The result reminds a little of a colorful bowl of confetti. For those in Afghanistan who can afford fresh vegetables, salata is a staple on the Afghan table. If you can't get your hands on any decent tomatoes, hang onto the recipe until you can." Modified recipe off http://www.afghancooking.net by Humaira Ghilzai and Katie Morford.

Provided by UmmBinat

Categories Onions

Time 15m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 medium tomatoes, diced
3 baby cucumbers, peeled and diced (about 1 cup)
1 small sweet onion, diced
3/4 cup roughly chopped cilantro (1 small bunch)
3 tablespoons fresh lemon juice (to taste)
1 teaspoon salt, to taste

Steps:

Combine all of the ingredients and toss well.
Chill.
Enjoy!

Nutrition Facts : Calories 60.6, Fat 0.5, SaturatedFat 0.1, Sodium 592.7, Carbohydrate 14.3, Fiber 2.6, Sugar 7.2, Protein 2.6

SALATA

Salata image

This is a light, refreshing Middle Eastern salad dressing that has been served at family functions since I was a baby.

Provided by Leslie

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 9

Number Of Ingredients 9

Ingredients

3 cloves garlic, peeled and sliced
⅛ teaspoon ground black pepper
salt to taste
2 ½ cups lemon juice
1 cup canola oil
1 large head romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, halved
1 red onion, sliced
4 ounces feta cheese, crumbled

Steps:

In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 10.7 g, Cholesterol 11.2 mg, Fat 27.8 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 148.2 mg, Sugar 3.2 g

Tips:

For the best flavor, use fresh, ripe tomatoes and cucumbers.
If you don't have fresh cilantro, you can use dried cilantro or parsley instead.
You can add other vegetables to this salad, such as shredded carrots, radishes, or bell peppers.
If you like a spicy salad, add a pinch of cayenne pepper or red pepper flakes.
Salaata Afghan is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.

Conclusion:

Salaata Afghan is a refreshing and healthy salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, with or without vegetables, Salaata Afghan is a delicious and nutritious salad that you will enjoy.