Cucumber Pomegranate Salad Recipes
CUCUMBER AND POMEGRANATE SALAD
Provided by Louisa Shafia
Categories Salad Cucumber Winter Pomegranate
Yield serves 4
Number Of Ingredients 8
Steps:
- 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.
CUCUMBER AND POMEGRANATE SALAD
This recipe is adapted from "Lucid Food: Cooking for an Eco-Conscious Life", a cookbook that concentrates on local and sustainable eating and recipes, while reducing your carbon footprint.... What an amazingly simple, delicious and BEAUTIFUL salad this is!!! Soooo colorful!
Provided by Raquel Grinnell
Categories Vegetable
Time 10m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the cucumbers into quarter-inch slices and place in a bowl.
- with all but 4 tablespoons of the pomegranate seeds.
- Add the scallions, cilantro leaves, lime juice and olive oil.
- Toss and season with salt.
- Divide the salad among four bowls and top with the crumbled feta, the remaining pomegranate seeds and a few grinds of pepper before serving.
CUCUMBER AND POMEGRANATE SALAD
Make and share this Cucumber and Pomegranate Salad recipe from Food.com.
Provided by Ambervim
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Grate 1/2 teaspoon lemon peel and squeeze 2 tablespoons juice.
- In a jar, combine above with oil, vinegar, salt and pepper. Shake well. Dressing can be refrigerated up to 2 days.
- Pluck 2 tablespoons of fennel fronds and reserve for garnish.
- Trim and core fennel. Slice paper thin.
- With veggie peeler, peel alternating strips for cucumber skin. Then, thinly slice cucumber crosswise at an angle.
- On a serving platter, layer fennel, cucumber and apple. Shake dressing and drizzle on top. Top salad with pomegranate seeds and fennel fronds.
- Sprinkle 1/4 teaspoon of salt all over top.
Nutrition Facts : Calories 112.1, Fat 9.3, SaturatedFat 1.3, Sodium 1.6, Carbohydrate 7.8, Fiber 1.6, Sugar 5.3, Protein 0.7
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