Zucchini Pomegranate Salad

Nour Kay
by Nour Kay
4 Servings
10 min

If you leave in North America, you can access pretty much any fruits and vegetables any time of the year. The beauty though is to take advantage of the seasonal ones and create recipes unique to the season, it just feels more authentic!

Pomegranate is so abundant these days that I try to maximize their consumption, they are full of health benefits, a great antioxidant, and are delicious, weather raw seeds, juiced, or puréed, all equally tasty. Here’s the easiest way to use them, toss them on a salad, the low carb winter zucchini pomegranate salad. Serve it as a aide to any dish or just by itself.

Note: Ideally you want to spiral your zucchinis but when a spiralizer is not accessible, a grater will do.

Zucchini Pomegranate Salad
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 0 Hours Total time: 10 min
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For the salad
  • - 2 cups grated or spiralled zucchinis drained (it’s important to drain to avoid a watery salad)
  • - 1 cup cucumbers diced 
  • - a few mint leaves finely chopped
  • - 1+ cup pomegranate (no limit on this - it’s pomegranate season :))
  • - handful slivered almonds
  • - Bonus: crumbled feta (remembered this after the picture)
For the Dressing
  • - juice of 1 lemon
  • - 1 tsp lemon zest
  • - 1/4 cup olive oil
  • - salt and pepper to taste

Spiralize the zucchini and drain (can grate if spiraizer is not accessible).
Once ready, combine with the remaining salad ingredients
Prepare salad dressing and mix with salad. Enjoy.