Persian Salad With Pomegranate
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, tangy salad of cucumber, tomatoes, bell peppers, herbs, and pomegranate in a pomegranate dressing. Crunchy and aromatic, works as a side or vegetarian main with added protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 Persian cucumbers (or 1 large English cucumber, finely diced)
- 1 cup cherry tomatoes (quartered, or diced tomatoes)
- ½ small red onion (finely diced)
- 1 red bell pepper (diced into small cubes)
- ¼ cup fresh parsley (finely chopped)
- ¼ cup fresh mint (finely chopped)
- ½ pomegranate (seeds removed from the fruit)
- 2 tablespoons Pomegranate molasses (see notes)
- 1 tablespoon lemon juice
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tsp Dijon mustard
- 2 teaspoons honey (or maple syrup)
- 1 garlic clove (grated or minced)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 178mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 247mg
- Calcium
- 23mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 178MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.