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.

Louisa Shafia
Source: EatingWell Magazine, September/October 2018


Ingredient Checklist


Instructions Checklist
  • Peel cucumbers and halve lengthwise. Remove seeds; cut into 1/4-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 Facts

162.5 calories; protein 3.7g 7% DV; carbohydrates 10.7g 4% DV; exchange other carbs 0.5; dietary fiber 2.6g 10% DV; sugars 7.2g; fat 12.2g 19% DV; saturated fat 3.5g 17% DV; cholesterol 13.4mg 5% DV; vitamin a iu 825.3IU 17% DV; vitamin c 12.1mg 20% DV; folate 42.2mcg 11% DV; calcium 103.2mg 10% DV; iron 0.7mg 4% DV; magnesium 24.3mg 9% DV; potassium 310.7mg 9% DV; sodium 378.4mg 15% DV.