This vegan variation of a beautiful Persian recipe – Mast’o Khiar – is perfect for warmer weather when the body craves something light for dinner, like soup, but standing over a hot stove does not hold an appeal. Traditionally this recipe is made with yogurt, but this vegan version utilizes creamy coconut milk with a squeeze of lemon in its place and the result is something even more flavorful (and better for your body and the planet!). Enjoy!
- 1 persian cucumber cut in small dice
- 1/2 cup full cream coconut milk (for a truly raw alternative simply make your own batch of coconut milk with coconut flakes and pure water blended and strained - make sure it is extra rich and creamy)
- 1/2 cup iced water
- salt and pepper to taste
- few mint leaves
- few dill leaves
- few chives
- chopped walnuts – as many as you prefer
- dried rose petals
- almonds ( optional )
- juice from half a lemon
- I blended together all the herbs ( mint, dill, chives ) along with the water, coconut milk and lemon juice. After the consistence was nice and smooth, I added it on top of the diced cucumbers and topped with saffron, walnuts and almonds.