Cucumber Salad with Pomegranate Vinaigrette

I say 4 to 8 here because this quantity is enough for eight moderate servings, but the taste is so intriguing that when I put out a platter of this salad the first time, four people quickly polished it off. So if you want to control it, youll have to serve it in small bowls.


Cucumber 4 Medium
Cilantro 1/4 Cup (4 tbs) , coarsely chopped
Extra virgin olive oil/Flax oil 1/4 Cup (4 tbs)
Pomegranate molasses 3 Tablespoon
Lemon juice 2 Tablespoon , freshly squeezed
Dijon mustard 1 Tablespoon
Garlic clove 7 Medium , pressed (or pounded to a paste in a mortar with sea salt)
Sea salt 1/2 Teaspoon
Cumin 1/2 Teaspoon , ground
Red chili/Cayenne pepper 1/4 Teaspoon , ground



1) Peel the cucumbers and cut in half lengthwise. If the seeds are coarse, scoop them out with a spoon.

2) Cut them into slices about 3/8-inch thick and place them in a large bowl with the cilantro.


3) In a small skillet or saucepan, toast the cumin seeds over high heat, shaking constantly until the seeds darken and fragrant.

4) Then transfer the seeds into the mortar and pound the seeds to a powder. Alternately, crush the seeds on a cutting board with the back of a wooden spoon.

5) Add the peeled garlic and remaining 1/4 teaspoon of salt and pound until it forms a mushy paste. Alternately, mash the garlic and salt with the side of a knife on your cutting board or press it through a garlic press.

6) In a bowl, place the garlic paste or pressed garlic and add the oil, pomegranate molasses, lemon juice, mustard, toasted cumin and chile. Whisk until the mixture emulsifies.

7) Then add the cucumber slices and cilantro and toss well.


8) Serve the cucumber salad in small bowls or as desired.

Recipe Summary

Difficulty Level: Very Easy
Servings: 6

Nutrition Facts

Serving size

Calories 139Calories from Fat 87

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat %

Trans Fat 0 g


Sodium 131 mg5.46%

Total Carbohydrates 13 g4.3%

Dietary Fiber %

Sugars 4 g

Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet