Cucumber, Pistachio & Yogurt Salad
By ltrodrigu
—Adapted from “Eat Istanbul: A Journey to the Heart of Turkish Cuisine” by Andy Harris
Rate this recipe
4.3/5
(3 Votes)
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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
Details
Servings 4
Adapted from wsj.com
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.
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