Shirazi Salad

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With the majority of us still quarantined at home and the summer weather on the horizon, I thought I would share this classic Shirazi Salad recipe with you all.  This salad is light, refreshing, and perfect for a hot day when you want to cool down and aren’t in the mood to eat anything heavy or use the stove.  I grew up eating it and would always look forward to my parents making it for us.

It’s called Shirazi Salad because it originated from the city of Shiraz in Southern Iran.  It’s a popular and traditional Persian salad that’s incredibly easy to make.  You traditionally are supposed to add onions to it, but my stomach doesn’t do too well with raw onions, so I left them out.  If you do decide to add onions to yours, use red ones.

Ingredients:

  • 2 cucumbers, peeled and diced
  • 3 ripe Roma tomatoes, diced
  • 2 tbsp olive oil
  • Juice of 2 limes
  • 1 tbsp dried mint
  • Sea salt to taste
  • Freshly cracked pepper to taste

Preparation:

Combine all ingredients and mix!  That’s it.  The end result is an incredibly cool, extremely flavorful, and healthy summer salad that you’ll go back to again and again.

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Easy Chunky Avocado Chicken Salad

I love Pinterest because there are a wealth of recipes you can find on there, for pretty much anything you’re in the mood for. Last night, I came across this Pinterest recipe for a SCD-approved avocado chicken salad. I tweaked it ever so slightly to my liking. The end result was a savory, easy, beautifully colorful, and healthy dish! Here is what you’ll need:

  • 1 package of boneless and skinless chicken tenderloins (since this recipe involves shredding the chicken, I found using tenderloins were easier than a whole chicken breast)
  • 1 ripe avocado, peeled and mashed
  • 1/2 small tomato, chopped
  • 1/4 red onion, chopped
  • 4 tablespoons lemon juice
  • Cilantro, chopped (as much as you like. I love Cilantro, so, I used about  2 tablespoons)
  • Salt
  • Freshly ground pepper

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For the chicken, I drizzled it with olive oil, salt and pepper, and put it in the George Foreman  to grill. You can feel free to make/bake your chicken however you like. Once removed from the George Foreman, I shredded the chicken, and threw it in the bowl with the rest of the ingredients. Add more salt and pepper to taste.

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I had about 1/4 of the avocado chicken salad a few hours ago and I’m still stuffed. The combination of all the different ingredients is definitely filling.

On a side note, I’ve been on the SCD for four days now and I can honestly say I’ve already noticed a difference in how I feel. I feel more energized in the morning, whereas before I was always so tired, no matter what time I would go to sleep the night before. I also feel myself getting full much quicker now that I’m eating unprocessed food, as opposed to before where eating a cheeseburger would make me hungry an hour later.

Even if you’re not willing to give up processed foods for the long run, I encourage you all to try out some of these SCD recipes, anyway. You don’t have to be on the SCD in order to enjoy good food.