Cucumber and Pomegranate Salad with Mint and Lime Zest

Light, bright, and just fancy enough to feel like you did something special—without turning on the stove.

This salad is all about balance: crunchy cucumber, juicy bursts of pomegranate, sharp red onion, and cool mint all tied together with a hit of lime and sea salt. It’s the kind of thing you can serve with grilled fish, a holiday roast, or just eat out of the bowl while standing at the kitchen counter. Aunt Loretta calls that self-care.

Ingredients

• 2 large cucumbers, diced (peeled or not, your call)

• 1 cup pomegranate seeds

• ¼ cup red onion, finely chopped

• ¼ cup fresh mint, chopped

• Zest and juice of 1–2 limes

• Salt, to taste

How to Make It

Step 1: Prep the Produce
Dice the cucumbers and place them in a large bowl. Leave the skin on for extra crunch, or peel them if you’re feeling delicate.
Add the pomegranate seeds—don’t be shy, the more the better.
Finely chop red onion and fresh mint, then toss them in with the rest.

Step 2: Add the Zing
Zest the lime right over the salad so the oils fall into the mix. Then juice that lime until there’s nothing left to give.
Sprinkle with a generous pinch of salt and toss everything gently but thoroughly.

Step 3: Serve It Fresh
This salad is best served cold and eaten the same day. Perfect as a side dish, palate cleanser, or last-minute addition to a dinner spread when someone texts “What can I bring?”

Aunt Loretta’s Notes

• Add chopped parsley if you have it—it plays well with mint.

• Want a little bite? Add a dash of red pepper flakes.

• This also works beautifully tossed over a bed of arugula or spooned onto crostini with goat cheese.

• If you're making it ahead, add salt and lime just before serving to keep the cucumbers crisp.