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Cucumber and Pomegranate Salad

Updated February 23, 2016
(1 Votes)

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Cookbook

Lucid Food

Published by Ten Speed Press

CostInexpensive

Easy

Total Timeunder 15 minutes

OccasionBuffet, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationappetizer, side dish

Mealdinner, lunch

Taste and Textureherby, salty, sweet, tart

Type of Dishfirst course salad, salad

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

Instructions



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.

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