Parsley-Cucumber Salad with Feta, Pomegranate, and Walnuts

Name: Parsley-Cucumber Salad with Feta, Pomegranate, and Walnuts
Prep time: 15 min
Total time: 15 min
Cuisine: European, Mediterranean, Greek
Ingredients: 1 tablespoon pomegranate molasses; 1 tablespoon red wine vinegar; 1/4 teaspoon sea salt; 1/8 teaspoon black pepper; Pinch cayenne pepper; 3 tablespoons extra-virgin olive oil; 3 cup fresh parsley leaves; 1 English cucumber, halved lengthwise and sliced thin; 1 cup walnuts, toasted and chopped coarse, divided; 1 cup pomegranate seeds, divided; 4 ounces feta cheese, sliced thin

2 steps

Prep:15min

Updated at: Thu, 17 Aug 2023 05:32:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories493.8 kcal (25%)

Total Fat44 g (63%)

Carbs18.8 g (7%)

Sugars6.5 g (7%)

Protein12.3 g (25%)

Sodium442.6 mg (22%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonpomegranate molasses

1 tablespoonred wine vinegar

¼ teaspoonsea salt

⅛ teaspoonblack pepper

cayenne pepper

3 tablespoonsextra-virgin olive oil

3 cupfresh parsley leaves

1English cucumber

halved lengthwise and sliced thin

1 cupwalnuts

toasted and chopped coarse, divided

1 cuppomegranate seeds

divided

4 ouncesfeta cheese

sliced thin

Instructions

Step 1

Whisk pomegranate molasses, vinegar, salt, pepper, and cayenne pepper together in large bowl. Whisking constantly, slowly drizzle in oil until emulsified. Add parsley, cucumber, 1/2 cup walnuts, and 1/2 cup pomegranate seeds and toss to coat. Season with salt and pepper to taste.

Step 2

Transfer to serving platter and top with feta, remaining 1/2 cup walnuts, and remaining 1/2 cup pomegranate seeds. Serve.