Zucchini Salad With Pomegranate Dressing Recipes

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ZUCCHINI SALAD WITH POMEGRANATE DRESSING



Zucchini Salad With Pomegranate Dressing image

When I find some Pomegranate, I am so going to try this recipe. I saw this being made on Everyday Gourmet T.V.

Provided by Tisme

Categories     Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

3 zucchini, peeled into ribbons
2 lebanese cucumbers, peeled into ribbons
1/4 cup mint leaf
1 bunch chives
1/2 orange, juice of
1 tablespoon pomegranate molasses
2 tablespoons olive oil
1 pomegranate, fresh, seeds only
120 g feta cheese
2 tablespoons currants
salt and pepper

Steps:

  • Wash zucchini and cucumber and peel cucumber and using a peeler, cut the cucumber into ribbons. Do the same with the zucchini. Place cucumber in refrigerator.
  • Chop chives into 2cm pieces and roughly chop mint.
  • To make the dressing: Juice the orange and mix with olive oil, a pinch of salt and pepper and 1 tbs of pomegranate molasses. Whisk to combine.
  • To assemble salad: Toss the zucchini and cucumber in dressing and add chopped herbs.
  • Add currents and top with crumbled feta cheese.
  • Finally slice pomegranate in half and tap the back of it's skin with a dessert spoon hard - so the seeds sprinkle out over salad.
  • Serve.

Nutrition Facts : Calories 177.7, Fat 9.8, SaturatedFat 3.8, Cholesterol 17.8, Sodium 235.1, Carbohydrate 20, Fiber 3.9, Sugar 14.4, Protein 5.7

RAW ZUCCHINI SALAD WITH MINT, POMEGRANATE AND LEMON-YOGURT DRESSING



Raw Zucchini Salad with Mint, Pomegranate and Lemon-Yogurt Dressing image

Summer is here, so let's take advantage of it! You don't always have to cook your summer squash, especially when the last thing you want to do is turn on a stove. This fast and easy recipe makes raw zucchini the star. The key is to pump up the vegetable's subtle flavor with fragrant mint, crunchy pomegranate seeds and a creamy and bright dressing.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3/4 cup Greek yogurt
1 lemon, zested and juiced
1 long red chile, such as a Fresno chile (about 1 ounce), thinly sliced crosswise
1 bunch mint, leaves torn
Kosher salt and freshly ground black pepper
4 medium zucchini (about 2 pounds), thinly sliced into rounds on a mandoline
1/4 cup pomegranate seeds
1/4 cup shelled pistachios, chopped
Olive oil, for drizzling
Pomegranate molasses, for drizzling

Steps:

  • Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
  • Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.

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