Cucumber Pomegranate Salad
Fresh and fruity, this cucumber pomegranate salad makes for a deliciously sweet and refreshing side dish!
Servings: 6 servings
Calories: 62kcal
Ingredients
- 1 English cucumber diced
- ¼ cup pomegranate seeds
- ¼ red onion finely diced, or white onion
- ¼ cup fresh mint leaves
For the mint dressing
- 2 tablespoon extra virgin olive oil
- 2 teaspoon apple cider vinegar or lime juice*
- 1 tablespoon mint leaves finely diced
- 1 teaspoon honey
- pinch salt
Instructions
- Dice the cucumber into either thin slices, or into rounds that you then dice into quarters. Finely dice the onion.
- Combine the extra virgin olive oil, vinegar, diced mint leaves, honey and salt and whisk to make your dressing.
- Combine the cucumber, onion and fresh mint leaves in your serving bowl and drizzle over the dressing. Stir through your pomegranate seeds just before serving (they make everything a bit pink otherwise!).
Notes
*As vinegar is debated in terms of histamine, use the type that suits you best or swap for a little apple or pomegranate juice. Lemon and lime juice is likely not suitable for low histamine readers.
- There's no need to peel English cucumbers or Persian cucumbers as the skin is thin and edible.
- Add the pomegranate seeds just before serving so they don't make everything pink!
- Nutritional information is auto-generated and should be understood to be an estimate.
- red onion is not listed. You can swap for white onion, which scores 0 or omit from the recipe.
- apple vinegar, which scores 1. If sensitive to vinegar, you can omit and replace with fresh pomegranate juice.
- honey scores 0, with a note 'To be debated. Uneven. Naturally contains benzoic acid'.
Nutrition
Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 168IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.3mg