Cucumber Salad with Pomegranate Seeds

Cucumber Salad with Pomegranate Seeds
Cucumber Salad with Pomegranate Seeds. Katie Workman /
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
77 Calories
5g Fat
9g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 77
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 52mg 2%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Protein 1g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pomegranate seeds (sometimes called arils) are probably the quickest and easiest way I know to add interest to all kinds of salads, from grain salads, to green salads.  They offer up a gorgeous pop of ruby red color, a nice crunch, and a bit of sweet-tartness.  This salad works in the summer because it’s refreshing, and also would look great as part of a Christmas meal, because of the vivid red and green colors. You can use all mint or all oregano instead of a combination if you like.

See the note for more information about buying pomegranate seeds or pomegranates.


  • 2 seedless cucumbers
  • 1/2 cup chopped onion
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh oregano
  • Kosher salt and freshly ground pepper to taste
  • 1 cup pomegranate seeds, divided (see Note)

Steps to Make It

  1. Thinly slice the cucumbers and place in a large bowl.  Add the onion, lemon juice, olive oil, mint, oregano, and salt and pepper.  Add half of the pomegranate seeds and toss to combine.

  2. Transfer to a serving bowl and top with the remaining pomegranate seeds.