Cucumber Salad with Pomegranate Seeds

Cucumber Salad with Pomegranate Seeds
Cucumber Salad with Pomegranate Seeds. Katie Workman /
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: Serves 4 to 6
Ratings (8)

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.

What You'll Need

  • 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)

How 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. 
Nutritional Guidelines (per serving)
Calories 77
Total Fat 5 g
Saturated Fat 1 g
Unsaturated Fat 3 g
Cholesterol 0 mg
Sodium 52 mg
Carbohydrates 9 g
Dietary Fiber 2 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)