Cucumber and Pomegranate Salad
The festive colors of this Mediterranean salad brighten a holiday meal, and its light, refreshing character makes it a great counterpoint to hearty winter dishes. It should be served as soon as it’s made, or it can turn soggy. You can prepare the individual ingredients ahead of time and store them in separate bowls, tossing everything together just before serving.
Recipe information
Yield
serves 4
Ingredients
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
Preparation
Step 1
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.
Step 2
To serve, divide the salad among bowls and top with the crumbled feta, a tablespoon of pomegranate seeds, and a few grinds of pepper.
Nutrition Per Serving
Per serving: 220.0 calories
180.0 calories from fat
20.0g total fat
7.0g saturated fat
35.0mg cholesterol
250.0mg sodium
3.0g total carbs
0.9g dietary fiber
0.7g sugars
10.0g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
Reprinted with permission from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia. Text copyright © 2010 by Louisa Shafia. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.
Louisa Shafia is the founder of Lucid Food, an eco-friendly fine catering company based in New York City. A graduate of the Natural Gourmet Institute, she has worked at Millennium Restaurant and Roxanne's in the San Francisco Bay Area, and at Aquavit and Pure Food and Wine in New York.
