Cucumber & Pomegranate Salad (Salad-e Khiar-o Anar)

Cucumber & Pomegranate Salad (Salad-e Khiar-o Anar)

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From: EatingWell Magazine, September/October 2018

A platter of herbs, scallions and feta is typically served alongside Persian meals in lieu of a Western-style green salad. They are meant to be folded into flatbread as an accompaniment to a meal (or sometimes as the meal itself). This salad is a riff on that, with pomegranate seeds and cucumbers mixed in.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 2 large cucumbers
  • 3 cups chopped fresh cilantro
  • 1 cup pomegranate seeds
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 1 scallion, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup crumbled feta cheese

Preparation

  • Prep

  • Ready In

  1. Peel cucumbers and halve lengthwise. Remove seeds; cut into ¼-inch slices. Combine the cucumbers in a large bowl with cilantro, pomegranate seeds, oil, lime juice, scallion, salt and pepper. Serve topped with feta.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 162 calories; 12 g fat(3 g sat); 3 g fiber; 11 g carbohydrates; 4 g protein; 42 mcg folate; 13 mg cholesterol; 7 g sugars; 0 g added sugars; 825 IU vitamin A; 12 mg vitamin C; 103 mg calcium; 1 mg iron; 378 mg sodium; 311 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, ½ fruit, ½ high-fat protein, 1½ fat

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