Cucumber Pomegranate Salad

Preperation time
20 m
Skills level

Serving size
8
Country of origin

Preparation time: 20 m
Servings: 8

Ingredients

  • 3 English or European cucumbers, cut into paper thin slices
  • 1 pomegranate cut in half (save some pomegranate seeds for dressing)
  • 1 medium red onion, cut into thin slivers
  • 3 tablespoons salted and roasted pumpkin seeds
  • one bunch fresh dill, chop a small handful
  • feta or goat cheese, optional
  • Pink Himalayan Salt & black pepper
Recipe Type:
Course:

This is a delicious and refreshing salad for the summer, and great accompaniment to a burger or veggie burger at any picnic. I love this salad for the following reasons: easy to prep ahead, visually beautiful – a show stopper, healthy, tasty and won’t spoil in the heat! Now, if you are bringing to a picnic I would skip the cheese. If you want to add the seeds, do so the last minute before serving, so they remain crisp! Be sure to pick up salted & roasted pumpkin seeds. Adding a few sprinkles of Pink Himalayan Salt is highly recommended before you add the dressing. Feel free to keep dressing on the side or toss the salad with dressing upon serving. Here are the simple directions.

Start by cutting the pomegranate in half. Squeeze out some juice from each half and save for salad dressing. Then soak in a bowl with water and break apart the flesh and the seeds will come right out, and likely sink to the bottom. Drain in a colander. Pick out all the white pulp. Set aside the seeds.

Next, rinse and dry the cucumbers. Cut off the skin if you like, or keep some intact to create a design along the edges. The English cucumber’s skin is not tough. You will need a good knife to cut the cucumber into paper thin slices.

Then slice the onion into very thin slivers. You will need roughly one cup of onions. You don’t want the onions to overpower this salad.

Chop some fresh dill, discard the stems. Using a large white bowl (so the colors pop) add the cucumber, the onions and gently toss until everything is well incorporated. Next, add in the dill, and then the pomegranate seeds (save some for dressing), but do not toss the seeds otherwise the cucumber will be stained red. Next, add a few sprinkles of seeds. A handful of crumbled goat or feta cheese is a nice addition as well. You can even try some fresh Burrata chunks.

  • a drizzle of a good quality extra virgin olive oil
  • a few splashes red wine vinegar
  • a drizzle agave syrup
  • a sprinkle Pink Himalayan Salt
  • a tiny dash black pepper
  • sprinkle dried basil and oregano
  • 2 tablespoons juice from pomegranate seeds
  • a pinch chopped fresh dill,
  • a tablespoon chopped finely diced red onions or shallots
  • optional – a drizzle of a Rosé wine if serving adults

-add all these ingredients to a mason jar with lid and shake well right before serving! As always, taste it!

Or you may buy a store bought Rose Wine Vinegar I really like Trader Joe’s Organic Rosé Vinaigrette

Enjoy! This salad is so yummy and beautiful. I hope it’s a hit at your next party. Send me photos on Instagram @marioochcooks

 

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