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Middle Eastern
Cucumber and Pomegranate Salad

Photo by: Jennifer Martine
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 2 cucumbers, peeled, halved, and seeds removed
  • Seeds of 1 pomegranate
  • 1⁄4 cup thinly sliced scallions, green parts only
  • 1⁄2 cup fresh cilantro leaves
  • Juice of 1 lime
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1⁄2 cup crumbled feta cheese

Directions

 

Cut the cucumbers into slices 1⁄4 inch thick. Put the cucumber slices in a bowl with all but 4 tablespoons of the pomegranate seeds. Add the scallions, cilantro, lime juice, and olive oil. Toss and season with salt.

To serve, divide the salad among bowls and top with the crumbled feta, a tablespoon of pomegranate seeds, and a few grinds of pepper.


© 2009 Louisa Shafia
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/4 teaspoon added salt.

223kcal (11%)
362mg (15%)
20g
4g
15g (23%)
0g
4g (22%)
8g
1g
17mg (6%)
13g
5g
33mg
427mg
41mcg RAE (1%)
13mg (22%)
130mg (13%)
1mg (5%)
 

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