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Cucumber, Pistachio & Yogurt Salad

By

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

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Rate this recipe 4.3/5 (3 Votes)

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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