Pomegranate Salad
Mains & Sides

Pomegranate Salad


17 July 2017


While I was visiting my Malaysian family that had moved to Sydney, my lovely family did what Malaysians do best and threw a little feast in my honor. I hadn’t seen them in 2 years so it was long overdue. The best way to get reaquainted was of course to cook together and there is no way I was going to miss out. I was asked to make a salad and I chose this one because it never fails. Not only does it look pretty, but tastes fabulous too! Plus, you only need one large bowl, a sharp knife and a chopping board, so there is very little clean up.

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  • 1 cup chives
  • ½ cup mint
  • 1 pomegranate
  • 2 cucumbers
  • ½ cup feta cheese, cubed
  • 2 tbsp lime juice
  • salt to taste
  1. Wash and finely chop the chives. Tip: I like to cut them in half, stack and half again just to save time. Place the chives in a big bowl. Slice the mint, using only the leaves and add them to the chives.
  2. Remove the seeds from the pomegranate and add them to the herbs.
  3. Peel the cucumbers and quarter them lengthwise. I like to remove their core too, but that’s optional. Then slice the cucumbers into small pieces and add them and the feta cheese to the bowl. For a vegan option, substitute the feta for avocado.
  4. Pour the lime juice over the mixture and sprinkle some salt. Then toss and taste adjusting lime juice and salt to taste.