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Middle Eastern
Cucumber and Pomegranate Salad Recipe-25318

Photo by: Jennifer Martine
Comments: 0


Yield: Serves 4


  • 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



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%)
15g (23%)
4g (22%)
17mg (6%)
41mcg RAE (1%)
13mg (22%)
130mg (13%)
1mg (5%)

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