Cucumber, Pistachio & Yogurt Salad

By ltrodrigu

—Adapted from “Eat Istanbul: A Journey to the Heart of Turkish Cuisine” by Andy Harris

Ingredients

• 6 small cucumbers, peeled, seeded and cut into 3-inch pieces
• 3 tablespoons shelled, unsalted pistachios, roughly chopped
• 3 tablespoons fresh mint leaves
• Flaky sea salt and freshly ground black pepper
• 3 tablespoons pomegranate molasses
• 1/3 cup thick yogurt
• 2 tablespoons extra-virgin olive oil

Preparation

Step 1

In a bowl, toss together cucumbers, pistachios and mint. Generously season with salt and pepper.

In a small bowl, whisk together pomegranate molasses, yogurt and olive oil until smooth.

Toss dressing into salad and serve.