“Green salt” salad doesn’t translate very well, but that’s exactly what it is. Dalar, or namak sabz (“green salt” in Farsi), is an herb-and-salt condiment from Gilan province in northern Iran. I didn’t grow up with this, but rather, I came across a recipe and adapted it to my taste. Blended with olive oil and tossed with Persian cucumbers and crisp apples, it makes a tart and refreshing salad that goes well with any Iranian meal.
1 cup mint leaves
1 cup cilantro leaves
1/2 cup basil leaves
1/2 tablespoon salt
1/4 teaspoon pepper
Juice of 2 limes
2 teaspoons olive oil
2 Fuji apples, diced into 1-inch cubes
4 Persian cucumbers, diced into 1-inch cubes
1. Transfer all of the herbs to a food processor and pulse a few times to chop. Add the salt and process until you have a grainy mixture. Add the pepper, lime juice and olive oil and puree.
2. In a large bowl, combine the apples, cucumbers, and dressing and toss well. Adjust seasoning to taste by adding more lime juice or salt.