Summer Salad
A refreshing Middle-Eastern summer salad with crisp cucumbers, sweet corn, and a tangy pomegranate-yogurt dressing.
15Min
4Servings
120Cal
EasyLevel
VegetarianGluten freeKid friendlySpicy 1/5vegetariangluten_free
#summer#healthy#quick#vegetarian
Equipment
knife
cutting board
bowl
whisk
mixing spoon
Ingredients
Salad
cucumber (sliced)
2 piece
onion (sliced)
1 piece
sweet corn (drained)
150 g
dill (chopped)
20 g
Dressing
yogurt
150 g
mustard
15 g
pomegranate molasses
30 ml
dried mint
5 g
basil
5 g
crushed black pepper
2 g
Instructions
1
Prepare vegetables
Slice the cucumber and onion, chop the dill.
10 min
2
Mix the dressing
In a small bowl combine yogurt, mustard, pomegranate molasses, dried mint, basil and crushed black pepper.
3 min
Adjust sweetness with extra pomegranate molasses if desired
3
Assemble the salad
Combine sliced vegetables and corn in a large bowl, add the dressing and toss gently.
2 min
Original recipe
Storage
Fridge: 1 days
Reheat: Not required
Best served fresh; dressing can be stored separately up to 2 days
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