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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

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
5
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Ingredients

Ingredient Checklist

Directions

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.

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Nutrition Facts

163 calories; protein 3.7g; carbohydrates 10.7g; dietary fiber 2.6g; sugars 7.2g; fat 12.2g; saturated fat 3.5g; cholesterol 13.4mg; vitamin a iu 825.3IU; vitamin c 12.1mg; folate 42.2mcg; calcium 103.2mg; iron 0.7mg; magnesium 24.3mg; potassium 310.7mg; sodium 378.4mg.
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