Cucumber and
Pomegranate
Salad
SERVES 4 PREP TIME 30 MIN
Serve this salad right away, so it’s
crisp and fresh. You can prepare
the individual ingredients
ahead of time and store them
in separate bowls, then just
toss everything together before
serving. If you’re using waxed
cucumbers, make sure to peel
them. Otherwise, go ahead and
leave the skin on for added color.
2 cucumbers — halved, seeds
removed and thinly sliced
Seeds of 1 pomegranate
1⁄ 4 cup thinly sliced scallions,
green parts only
½ cup fresh cilantro leaves
Juice of 1 lime
3 tablespoons olive oil
Salt and pepper
½ cup crumbled feta cheese
In a small bowl, combine
the cucumber and all but 4
tablespoons pomegranate seeds.
Add the scallions, cilantro, lime
juice and olive oil and toss; season
with salt and pepper. Divide the
salad among 4 bowls and top
each with 2 tablespoons feta and
1 tablespoon pomegranate seeds.
Recipe adapted from Lucid Food:
Cooking for an Eco-Conscious Life
(Ten Speed Press, $22)
