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Kachumar Salad

Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course : Salad
Servings : 25 Portions
Calories : 10kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spoon
  • Spatula
  • Mixing Bowl or Pan

Ingredients 

  • 500 gm Cucumber fresh, diced
  • 500 gm Roma Tomatoes fresh, diced
  • 100 gm Onions fresh, diced
  • 50 gm Parlsey fresh, finely chopped
  • 250 gm Iceberg Lettuce shredded
  • 125 ml Lemon Juice
  • ⅓ tsp White Pepper
  • 1 tsp Salt

Instructions

  • Wash tomatoes and parsley. Peel English cucumbers and onions. Uniformly dice English cucumbers, tomatoes and onions. Shred iceberg lettuce. Finely chop parsley.
  • In a large bowl, combine all ingredients and mix gently with a spatula.
  • Serve a 60gm portion in a side dish or on a plate with an accompanying dish.
    Serve Cold.
  • Bulk: Portion into service dishes or leave in bulk for dining room service.
    Cold Plating: plate alone or as a side dish. Place on the cold side of the tray prior to service.
  • Garnish: Finely chopped herbs
    Food Accompany: Any appropriate entrée

Notes

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