Cucumber And Pomegranate Salad Recipes

Steps:

• Grate 1/2 teaspoon lemon peel and squeeze 2 tablespoons juice.
• In a jar, combine above with oil, vinegar, salt and pepper. Shake well. Dressing can be refrigerated up to 2 days.
• Pluck 2 tablespoons of fennel fronds and reserve for garnish.
• Trim and core fennel. Slice paper thin.
• With veggie peeler, peel alternating strips for cucumber skin. Then, thinly slice cucumber crosswise at an angle.
• On a serving platter, layer fennel, cucumber and apple. Shake dressing and drizzle on top. Top salad with pomegranate seeds and fennel fronds.
• Sprinkle 1/4 teaspoon of salt all over top.

Steps:

• 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.

Steps:

• In a large bowl, whisk together the lemon zest and juice, pomegranate molasses, olive oil, sugar and some seasoning.
• Add cucumbers, tomatoes, deseeded and finely chopped, pomegranate seeds and parsley, dill and mint. Toss everything together and serve.

Steps:

• 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.
• To serve, divide the salad among bowls and top with the crumbled feta, a tablespoon of pomegranate seeds, and a few grinds of pepper.