Cucumber Pomegranate Salad
Updated December 11, 2023
Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 Persian cucumbers, quartered lengthwise and sliced into ¼-inch pieces
½ medium red onion, finely chopped into ¼-inch pieces
1 large pomegranate, seeded (about 1 cup seeds)
2 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
2 tablespoons lime juice, plus more to taste (from 2 medium limes)
2 teaspoons dried mint
Large handful of fresh mint leaves, roughly chopped
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 84 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 239 milligrams sodium; 1 gram protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cucumbers, red onion and pomegranate seeds in a medium bowl. Drizzle with the olive oil; sprinkle salt (about ½ teaspoon) and pepper to taste. Add 2 tablespoons lime juice, the dried mint and the fresh mint. Stir and taste. Add more lime juice as needed. It should make your lips smack with its tang, in a good way. Adjust for salt and serve.
Private Notes
Comments
I was making this and was dismayed I was out of dried mint… but wait… was I? A Harney and Sons Organic Peppermint Tea bag saved me! (I checked to make sure it was only Peppermint and it was!)
I love the pairing of ingredients. An inspired choice, and particularly welcome at this time of year in the northern tier ( mid-December in Minnesota ). One suggestion; to remove the bite from the raw red onion, marinate the chopped onion for 15 minutes in either red wine or sherry vinegar. Drain off the vinegar to use in a vinaigrette, and add the marinated onion to the salad.
Amazing recipe and adding feta really rounded out the flavors.
Delicious! I bought a mint plant that is slowly taking over my life, so needed to find recipes that used a lot at a time and also used dried mint that I have no idea why I bought in the first place. This recipe helped with both! I served it on top of the Charred Meat Pitas, also from NYT. Perfect!
I like this BECAUSE it has no vinegar. A good friend cannot eat anything with vinegar - no vinaigrette, NO MUSTARD, etc. @Robert in Flyover Country, marinating the shallots in vinegar just took the purpose of this recipe away for me. Probably good, but you cannot imagine how hard it is to find a salad dressing recipe without anything vinegar. Google on NYT Cooking. If anyone finds multiple, please post your search terms. Thank you.
made with shallots instead of red onions. delightful!