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!"
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
1 salad
- Serves:
- 4
ingredients
- 2 cucumbers, peeled, halved and seeds removed
- 1 pomegranate, seeds only
- 1⁄4 cup scallion, thinly sliced green parts only
- 1⁄2 cup cilantro leaf, fresh
- lime, juice of one
- 3 tablespoons olive oil
- salt
- 1⁄2 cup feta cheese, crumbled
- fresh ground black pepper
directions
- 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.
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Reviews
-
This is good. DH and I both liked this different salad. We love pomegranates. I used English cucumbers which I didn't deseed, just peeled. I used freshly squeezed lime juice, a unrefined olive oil, sea salt and goat feta cheese along with the rest listed. I will probably make this again.
RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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