I share this recipe for Lebanese salad, authentic used in Palestine, Syria and Lebanon. It is a simple salad to make, fresh and very digestive. The fresher the ingredients, the better result this Arabic salad offers.
Learn more about José David Marrero Rodríguez
Ingredients4 portions
Preparation
It washes, disinfects and dries very well the lettuce, the mint and the parsley. Cut the mint and parsley finely. Cut the lettuce into medium pieces with your hands.
Peel the cucumber and cut it in half, remove the seeds and cut through the center, chop so that you have half moons. Finely chop the tomato, the onion and the peppers.
Mix the chopped vegetables, parsley, lettuce and peppermint in a bowl. Cover and keep refrigerated until ready to serve.
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