Description
A refreshing, vibrant salad bursting with crunch, sweetness, and tang. Perfect as a side, light lunch, or topping, this finely chopped dish combines fresh veggies, herbs, pomegranate molasses, and roasted seeds for a flavor-packed experience.
Ingredients
- Cucumber: 1 large, finely chopped
- Tomatoes: 2 medium, deseeded and finely chopped
- Red Bell Pepper: 1, finely chopped
- Red Onion: 1 small, finely chopped
- Fresh Parsley: ½ cup, finely chopped
- Fresh Mint: ¼ cup, finely chopped
- Pomegranate Seeds: ½ cup
- Roasted Sunflower Seeds: ¼ cup
- Lemon Juice: 3 tablespoons
- Olive Oil: 2 tablespoons
- Pomegranate Molasses: 1 tablespoon
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
Instructions
- Preheat Your Equipment: Prep your tools and chill your veggies if needed.
- Combine Ingredients: In a large bowl, mix cucumber, tomatoes, red pepper, onion, parsley, mint, and pomegranate seeds.
- Prepare Your Cooking Vessel: Use a small bowl for the dressing.
- Assemble the Dish: Whisk lemon juice, olive oil, pomegranate molasses, salt, and pepper in a small bowl.
- Cook to Perfection: Pour the dressing over the salad and toss to combine.
- Finishing Touches: Sprinkle roasted sunflower seeds on top.
- Serve and Enjoy: Serve immediately or chill for up to 2 hours before serving.
Notes
- Chill vegetables beforehand for extra crunch.
- Taste and adjust dressing before mixing.
- Toast seeds for deeper flavor.
- Store separately if making ahead.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: chopped salad, crunchy salad, pomegranate salad, vegan salad, tangy sweet salad, Mediterranean salad, fresh salad