top of page
Cucumber Pomegranate Salad

Cucumber Pomegranate Salad

Crunchy, tangy, and so refreshing. The cucumbers make it fun and add the best texture, soaking up that zesty, citrusy dressing. Whether you eat it on its own or add some protein on the side, trust me… you’ll be obsessed.
 
Serves: 2
Time: 15 minutes

  • INGREDIENTS

    Salad:

    1 English cucumber (or 3 Persian cucumbers) 
    Pomegranate seeds 
    Flaky sea salt

     

    Dressing:

    ¼ cup Extra virgin olive oil
    ½ Lemon's juice
    1 tbsp Pomegranate molasses
    ½ tsp Balsamic vinegar
    1 tsp Maple syrup
    2 Garlic cloves, pressed 
    2 tsp Sumac (or lemon zest)
    ½ tsp Salt 
    Black pepper, to taste
     

  • INSTRUCTIONS

    1. Place a chopstick or butter knife on each side of cucumber to keep from cutting all the way through. Slice straight across, flip, and cut at an angle (diagonal). Gently pull the ends apart
    2. Mix olive oil, lemon juice, pomegranate molasses, balsamic vinegar, maple syrup, garlic, sumac, salt, and pepper
    3. Pour that dressing over the cucumbers, toss in pomegranate seeds, and finish with flaky sea salt. Cut the spirals into bite-sized pieces & enjoy

© 2025 Dine in Colors. Powered and secured by Wix

  • Instagram
  • YouTube
  • TikTok
bottom of page