Ethiopian · PANTRYHOP RECIPE
Ethiopian Salad
20 minutes · 4 servings · vegan
This is a common fresh salad served alongside injera and stews in Ethiopian homes and restaurants.
Ingredients
Check you have the quantities below.
- 2 medium tomatoes, diced
- 1 large cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1 small jalapeño, minced
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 cup fresh parsley, chopped
Let’s make it
- Combine tomatoes, cucumber, onion, and jalapeño in a bowl.
- Whisk lemon juice, olive oil, and salt together.
- Pour the dressing over the vegetables and toss gently.
- Top with parsley and serve chilled.
Leave out the chili for children and cut the vegetables into small pieces.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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