Cucumber, Pistachio & Yogurt Salad

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

Cucumber, Pistachio & Yogurt Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    serving


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

  • cup thick yogurt

  • 2

    tablespoons extra-virgin olive oil

Directions

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.


Nutrition

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