Pomegranate & Sardine Salad with Cucumber and Mint
Total time15 min
Prep time15 min
Cook time0 min
4.7(9)
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Learn more →Ingredients
2 servings
For the salad
- 2 cans (4.25 oz each) sardines packed in olive oil, drained
- 1 english cucumber (about 12 oz), halved lengthwise and sliced into half-moons
- ½ cup pomegranate arils (from about ½ medium pomegranate)
- ¼ cup fresh mint leaves, roughly torn
- 3 scallions (green tops only), thinly sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp dry-roasted pumpkin seeds (pepitas) (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, honey, cumin, turmeric, salt, and black pepper until the dressing is smooth and emulsified.
- 2
In a large bowl, combine the cucumber, pomegranate arils, mint, and scallion greens. Pour the dressing over the salad and toss until everything is evenly coated.
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