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Cucumber And Pomegranate Salad Recipe From Lucid Food

By Tasting Table Staff

Recipe adapted from Lucid Food: Cooking for an Eco-Conscious Life

Cucumber and Pomegranate Salad
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Cucumber and Pomegranate Salad, adapted from Lucid Food: Cooking for an Eco-Conscious Life
Servings
4
servings
Ingredients
  • 2 cucumbers--peeled, halved and seeds removed
  • Seeds of 1 pomegranate
  • ¼ cup thinly sliced scallions, green parts only
  • ½ cup fresh cilantro leaves
  • Juice of 1 lime
  • 3 tablespoons olive oil
  • Salt
  • ½ cup crumbled feta cheese
  • Freshly ground black pepper
Directions
  1. Cut the cucumbers into ¼-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.
  2. Divide the salad among four bowls and top with the crumbled feta, the remaining pomegranate seeds and a few grinds of pepper before serving.
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