Succotash
Farideh Sadeghin
75 ratings with an average rating of 4 out of 5 stars
75
35 minutes
Cucumber Pomegranate Salad
Updated Dec. 12, 2023
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 3Persian cucumbers, quartered lengthwise and sliced into ¼-inch pieces
- ½medium red onion, finely chopped into ¼-inch pieces
- 1large pomegranate, seeded (about 1 cup seeds)
- 2tablespoons extra-virgin olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- 2tablespoons lime juice, plus more to taste (from 2 medium limes)
- 2teaspoons dried mint
- Large handful of fresh mint leaves, roughly chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
71 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 238 milligrams sodium
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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- 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
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Cooking Notes
Robert in Flyover Country
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.
mary m
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!)
added feta - it made the salad!
Amazing recipe and adding feta really rounded out the flavors.
Katie
Adrianna says: I did one modification- after I diced up the onions I soaked them in lime juice, salt and sumac so they would be pickled. Also added mint and dill.
Hannah
The least frustrating way to seed a pomegranate: hold it over a bowl and whack it repeatedly with a wooden spoon until the seeds pop out. Effective and oddly satisfying. Do it in the sink if you're worried about the juice spraying.
diane
I played with the proportions and used fresh mint only and it was AMAZING. So fresh and flavor packed.
jennysorel
Made on a bed of arugula and spinach. Next time will make dressing separately and will add some pomegranate molasses, as well as more lime and salt. Fresh mint is a must for flavor.
Learned from an Iranian
To remove pomegranate seeds without much mess, work with nature's geometry. Cut into the skin only, about a quarter inch deep, and just a half inch or so from one end. Remove this top section of peel to expose seeds. Again, cut only the peel, this time perpendicularly along the five raised ridges of the fruit. You'll be able to gently break it apart kind of like an orange, without having juice everywhere. Work the seeds out from the pith into a bowl with your fingers.
Jane P
I wish this recipe stated how much cucumber to use if you can’t find Persian and have to use English cucumbers as a substitution.
Maddy
This is so fantastic! An easy, delicious salad. I will make this on repeat.
DJP
Beautiful to look at and lightly freshened with mint salad that pairs well with the coconut miso salmon curry. https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry. Agree with soaking red onion to reduce bite. Used julienned fresh mint only (find dried mint never really enhances a dish).
Jerilyn Swann
I substituted watermelon for the pomegranate and it was just as lovely.
abm
Made as written minus the dried mint or mixing in the fresh- spouse doesn’t like mint. Used the chopped leaves for mine. Used frozen pomegranate seeds (Woodstock) which were easier and worked for this. Will make again- easy and tasty.
Kevin
The dish was better when we drained the cucumbers first (slice, heavily salt the slices in a strainer over a bowl for several hours (with weights on top if possible), rinse, pat dry the slices, quarter the slices
Rachel
Go easy on the lime and add to taste once salad assembled
Debbie
Made this exactly by the recipe except i had no dried mint. So added more fresh mint and a little bit of thyme. It was really refreshing..
Kristen
Added walnuts and feta. Delicious!
PEG
1/2024: used only fresh parsley not mint.
Pretty And Pretty Delicious
The important parts are the cukes, pomegranate and mint. Beyond that I made substitutions for what I had on hand: fresh lemon instead of lime; I quick-pickled the onion to remove some bite; I doubled the fresh mint because no dried on hand. It went great as a fresh side to a prime rib and leftover on a salad, and leftover again on rice with Asian meatballs. Versatile and so good. Thank you.
Jenn-Colson
Sooooo yummy. It’s nice to have a fresh, bright salad in winter. This will be a new winter staple.
Jean T
Wonderful- great colors and flavors. Served on a bed of baby spinach and added seasoned chopped pecans.
Yousuf
Added baby spinach and feta. Delicious.
JW Shain
Tossing with orange olive oil made this beautiful salad even more tasty. Not a mint fan so left that out. It was a big hit - pretty and delicious.
me
Bites. Use feta
Sara
What a hit at Xmas dinner alongside roast prime rib and mushroom Wellington! So fresh and tart, a great counterpoint to all that richness.
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