I will admit it – before making this recipe I had never eaten a pomegranate. I have had pomegranate juice, but this was the first time I’ve purchased the whole fruit. I had Mike open it up and get the seeds out for me [it kind of looked like a pain to me – thank you, honey!]. I popped one in my mouth – a little crunch, a little explosion of deliciousness! Yum!
This Cucumber and Pomegranate Salad recipe is adapted from my Lucid Food cookbook by Louisa Shafia. It’s fairly quick and easy to make and should be devoured immediately.
You will need:
2 Cucumbers [halved, peeled, and seeds removed – or use little Persian cucumbers like I did and just peel and slice]
Seeds of one Pomegranate
2 chopped scallions [original calls for just the greens, but I used the whites too]
Some fresh cilantro
Salt & Pepper
Lemon & Sweet Grapefruit [or a Lime]
Just chunk up the cucumbers and add 3 or 4 tbs of pom seeds, the scallions and cilantro. The original recipe calls for lime juice, but I didn’t have any around so I used the juice of a sweet grapefruit and a lemon.
Squeeze the juice in and add a little drizzle of olive oil, some salt and pepper to taste, and then toss together. Crumble some feta cheese on top and enjoy! This salad is super refreshing. I’m addicted.