A vibrant salad with pomegranate, herbs, and walnuts.
Ingredients
- 1 tsp. Shallot, finely chopped
- 3 tsp. Persian Cucumbers, finely chopped
- ¼ C. Fresh Lime Juice
- ¼ C. Extra-Virgin Olive Oil
- 1 tsp. Runny Honey or Maple Syrup
- 2 C. Mixed Herbs (parsley, mint, dill, etc.)
- tsp. Kosher Sea Salt
- 2 tsp. Pomegranates, 1 large or 2 medium
- 1 C. Toasted Walnuts, finely chopped
Directions
Place the shallot in a medium bowl. Stir in the lime juice, olive oil, and honey. Season with salt and set aside, so the shallot can soften.
Halve the pomegranate crosswise. Working in a large bowl of cold water, gently peel the arils, drain and pick out any pith that remains. Place drained arils in a large bowl, add the cucumber, chile, herbs and walnuts. Give the shallot dressing another stir and pour over the salad, tossing to coat. Season with salt and serve.
