Pomegranate Crunch Salad

Ingredients

• 2 cucumber (finely diced)
• 100 g feta (crumbled)
• 1 pomegranate seeds (seeds from 1 large pomegranate)
• 0.25 cup roasted almonds (roughly chopped)
• 0.25 cup fresh parsley (finely chopped)
• 0.25 cup fresh mint (finely chopped)
• 0.5 punnet cherry tomatoes (finely diced; punnet size not specified)
• 0.5 red onion (small; finely diced)
• 0.25 cup sunflower seeds
• 0.5 red capsicum (finely diced)
• 3 tbsp extra virgin olive oil
• 1 lemon juice (juice of 1 large lemon)
• 1 tsp dried oregano
• salt (a pinch)

Steps

1. 1

   Finely dice the cucumbers, cherry tomatoes, red onion, and red capsicum. Roughly chop the roasted almonds, finely chop the parsley and mint, crumble the feta, and remove the seeds from the pomegranate.

2. 2

   Place all the salad ingredients—the prepared cucumber, feta, pomegranate seeds, almonds, parsley, mint, cherry tomatoes, red onion, sunflower seeds, and red capsicum—into a large bowl.

3. 3

   In a separate bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, and a pinch of salt.

4. 4

   Drizzle the dressing over the salad, then toss to combine. Enjoy.

Notes

The source does not specify the punnet size for the cherry tomatoes. Yield is estimated at 4 servings.

Nutrition per serving

• salad
• side
• vegetarian
• gluten-free
• no-cook
• quick
• meal-prep