Easy and Quick Persian Cucumber Salad
If you’re looking for a fresh salad that’s light, crisp, and bursting with flavor, this Persian cucumber salad is about to be your new favorite. It’s got the perfect balance of crunchy cucumbers, creamy avocado, and a mix of fresh herbs like dill and mint.
Toss in some feta cheese, toasted walnuts, and a generous sprinkle of za’atar, and you’ve got a simple salad that delivers on flavor.
Inspired by traditional Shirazi salad (Salad-e Shirazi), this version ditches the tomatoes in favor of avocado for extra creaminess while keeping all the bold, Persian flavors intact.
It’s perfect as a side dish for Persian rice dishes, Persian stews, or anything grilled. Plus, with fresh lemon juice, extra virgin olive oil, and a little black pepper, it comes together in just minutes.
What Makes This Persian Cucumber Salad Special?
This Persian salad is similar to Salad Shirazi, a classic Middle Eastern dish made with seedless cucumbers, roma tomatoes, and red onion. But instead of tomatoes, we’re adding avocado for richness, plus feta cheese and toasted walnuts for more depth.
The za’atar and fresh lemon zest bring a citrusy brightness that makes every bite pop.
It’s a simple recipe that works for any occasion––whether you’re making it for a summer gathering, adding it to your regular rotation of favorite salads, or just throwing together something quick for a light lunch.
Why You’ll Love It
- Crisp and refreshing
- Packed with bold flavors
- No cooking required
- Versatile and customizable
- Perfect for meal prep
Key Ingredients
(You’ll find the full list in the recipe card below, but here are the highlights!)
- Persian cucumbers: Crisp, thin-skinned, and naturally sweet, they don’t need peeling.
- Avocado: Adds richness and creaminess.
- Fresh dill and mint: Essential for that bright, Persian cuisine flavor.
- Toasted walnuts: Adds crunch and a nutty bite. Swap for pistachios if you want a more classic Middle Eastern touch.
- Feta cheese: A salty, creamy contrast to the fresh elements.
- Za’atar: A bold spice that’s a staple in Middle Eastern dishes.
- Lemon juice and zest: A must-have for brightness and acidity.
Swaps and Additions
- Swap walnuts for pistachios or almonds for a different crunch.
- Use lime juice instead of lemon for a sharper citrus kick.
- Add cherry tomatoes for a nod to Israeli salad and traditional Shirazi salad.
- Try dried mint instead of fresh for a more intense flavor.
- Replace feta with goat cheese for a softer, creamier texture.
- Toss in red onion or green onions for extra sharpness.
- Drizzle with sour grape juice (ab ghooreh) instead of lemon for a truly authentic Persian touch.
How to Make Persian Cucumber Salad
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
Prep
Thinly slice or dice the small Persian cucumbers and add them to a large bowl. If using English cucumbers, remove some of the seeds for the best texture.
Chop the ripe avocado into bite-sized cubes and add it to the bowl. If you love avocado, you can always add more.
Thinly slice the green onions, using both the white and green parts for maximum flavor.
Finely chop the fresh mint and fresh dill until you have about one-third cup of each. The more, the better for that authentic Persian salad taste.
Add the Crunch and Tang
Toss in the toasted walnuts, crumbled feta, and za’atar. These ingredients bring depth, texture, and that signature Persian cuisine flavor.
Dress it Up
Drizzle in the olive oil, squeeze in the fresh lemon juice, and add the lemon zest. This bright, simple dressing ties everything together.
Season and Toss
Add kosher salt and black pepper to taste. Give everything a good toss (or a shake if using an airtight container), and enjoy.
What to Serve with this Persian Cucumber Salad
FAQs
It’s best enjoyed fresh, but you can prep the cucumbers, herbs, and walnuts in advance. Add the avocado and dressing just before serving to keep everything at peak freshness.
Store leftovers in an airtight container in the fridge for up to one day. The avocado may brown slightly, but the flavors will still be delicious.
Yes, but Persian cucumbers have delicate skin and fewer seeds, which makes them ideal. If using English cucumbers, remove some of the seeds for the best texture.
While inspired by traditional Shirazi salad, this version is a modern twist with avocado, walnuts, and feta added for extra texture and richness.
How to Store
- Refrigerate: Store the salad in an airtight container in the fridge for up to one day. The cucumbers will release water over time, so give it a quick toss before serving.
- Avocado Tip: If you know you’ll have leftovers, add the avocado just before serving to prevent browning.
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Persian Cucumber Salad
Pull together this easy to make, low-carb Persian cucumber salad in no time at all and enjoy the delicious and refreshing flavors!
Ingredients
- 5-6 persian cucumbers
- 1 avocado
- 1 scallion
- Dill and fresh mint (⅓ cup of each)
- 2 ounces toasted and cooled walnuts
- 1.5 ounces feta cheese
- 2 tablespoons za'atar
- ½ lemon juice
- Zest of 1 lemon
- 3-4 tablespoons olive oil
- Salt and pepper
Instructions
- Thinly slice or dice five or six Persian cucumbers. Add them to a mason jar or salad bowl.
- Cube an avocado and add to the jar/bowl. You can always add more avocado, too.
- Thinly slice 1 scallion (you’ll both the white and green parts of this).
- Finely chop a handful fresh dill & fresh mint (this yield get you about 1/3 cup of each herb once chopped)
- Add 2oz toasted and cooled walnuts (or pistachios!), 1.5 oz feta cheese, and 2 tbsp za'atar for a nice tangy touch.
- Dress it up with the zest of a full lemon, the juice of 1/2 lemon, 3-4 tbsp of a GOOD olive oil, a couple pinches salt & pepper.
- Give it a shake (or toss!) and enjoy.
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