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)
- 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.
- Transfer to a serving bowl and top with the remaining pomegranate seeds.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|