Turkish · Lunch
Chopped Shepherd Salad (Dairy-Free)
Turkish çoban salatası made dairy-free with finely diced cucumber, tomato, green pepper, red onion and parsley tossed in lemon juice and olive oil, finished with sumac and a dairy-free feta-style crumble instead of traditional cheese. Bright, tangy, crunchy, served chilled as a light starter or side.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
216Calories
3.8gProtein
14.8gFat
18.5gCarbs
7.1gSugar
4.2gFiber
720mgSodium
0mgChol
2.1gSat Fat
591mgPotassium
72mgCalcium
1.5mgIron
0mcgVitamin B12
64mgVitamin C
vegetarian
vegan
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Dice cucumber, tomato, pepper, onion and parsley into small even pieces on a cutting board, checking uniformity so every bite has balanced flavors.
2
Toss
Combine all vegetables in a mixing bowl with lemon juice, olive oil, sumac, salt and pepper; toss gently for 30 seconds until evenly coated.
3
Plate
Transfer salad to a serving plate and scatter crumbled dairy-free feta over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440gabout 1 large cucumber
- 200gabout 1 small tomato
- 80gabout 1/3 green bell pepper
- 40ga few thin slices red onion
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp sumac
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 40g40g dairy-free feta-style cheese
