Piyaz salad

Difficulty: 1/5

Preparation and cooking time: 15 minutes

NOTE: the nutrition table does not include the nutrients from the 2 tsp of sumac

[Collapse]Nutrition facts per serving
CALORIES PER SERVING (kcal): 145         (calories in whole recipe: 145)
Proteins	8%	4.6g	Protein: lysine	10%	0.2g
			Protein: methionine	4%	0.0g
			Protein: isoleucine	6%	0.1g
Carbohydrates	18%	23.6g	Fibers	14%	5.7g
			Net carbs	n/a	17.9g
			Sugars	n/a	10.6g
Fats	8%	5.5g	Omega-3	3%	0.1g
			Omega-6	2%	0.4g
			Saturated fats	n/a	0.8g
Vitamin B1	14%	0.2mg	Vitamin B2	9%	0.1mg
Vitamin B3	11%	1.9mg	Vitamin B5	11%	0.6mg
Vitamin B6	25%	0.3mg	Folate	36%	145.7μg
Vitamin A	35%	319.6μg	Vitamin C	142%	128.5mg
Vitamin E	13%	2.1mg	Vitamin K	833%	999.8μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	12%	127.0mg	Copper	26%	0.2mg
Iron	55%	4.4mg	Magnesium	15%	6.1mg
Manganese	18%	0.4mg	Phosphorus	15%	109.0mg
Potassium	19%	921.9mg	Selenium	1%	0.7μg
Zinc	10%	1.1mg	Sodium to taste

Ingredients:

• 1 thinly sliced red onion
• 2 tsp ground sumac
• 1/2 tsp salt
• 3 roughly chopped tomatoes
• 1 cup roughly chopped parsley
• 1 juiced lemon
• 1 tsp extra virgin olive oil
• 1/8 tsp cayenne powder (optional)

Instructions:

• In a large bowl, combine the onions, sumac, and salt. Mix together with your hands for 3 minutes until the onions begin to soften.
• Add in the tomatoes and parsley. Mix together until evenly coated with the onions and sumac mixture.
• In a small glass, mix together the lemon juice, the oil, and the cayenne. Stir into the salad.

Serving:

Put the salad on a plate. Eat with chickpea kebabs or koftas with spiced lentil rice.