Cucumber and Pomegranate Salad
Cucumber and Pomegranate Salad might be just the side dish you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 15g of fat, and From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet. Head to the store and pick up salt and pepper, feta cheese, scallions, and a few other things to make it today.
Instructions
Cut the cucumbers into slices 1/4 inch thick.
Put the cucumber slices in a bowl with all but 4 tablespoons of the pomegranate seeds.
Add the scallions, cilantro, lime juice, and olive oil. Toss and season with salt.
To serve, divide the salad among bowls and top with the crumbled feta, a tablespoon of pomegranate seeds, and a few grinds of pepper.
Book, using the USDA Nutrition Database
Reprinted with permission from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia. Text copyright © 2010 by Louisa Shafia. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Louisa Shafia is the founder of Lucid Food, an eco-friendly fine catering company based in New York City. A graduate of the Natural Gourmet Institute, she has worked at Millennium Restaurant and Roxanne's in the San Francisco Bay Area, and at Aquavit and Pure Food and Wine in New York.