Middle Eastern reinterpretation of the classic Chinese cucumber salad by Alyssa Crijns, Local First Arizona
Armenian Cucumber Salad
Ingredients
- 1 tablespoon lime juice
- 1 tablespoon pomegranate molasses
- 1 teaspoon sesame oil
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- 1 large or 2 medium Armenian cucumbers, chilled if possible
- 2 tablespoons pomegranate arils
- 1 tablespoon dukkah
- 2 tablespoons fresh mint leaves, torn
Instructions
- In a bowl, whisk together lime juice, pomegranate molasses, sesame oil, honey and salt. Set aside.
- Cut the Armenian cucumber in half then slice into ½-inch-thick half-moons. If the cucumber is particularly curly, first cut into segments, then remove the seeds with a small spoon and discard.
- In a serving bowl, combine the cucumbers and pomegranate arils and toss in the dressing. Portion onto plates, garnishing with dukkah and mint.
