Cucumber, Feta and Pomegranate Salad

It's that time of year again....time for POMEGRANATES! I love pomegranates which are filled with lots of juicy tart little seeds. They add so much wonderful flavor, crunch and nutrition to any dish. Once you start using them....you'll find an excuse to sprinkle the seeds on anything. :) Here, I've added them to creamy feta and crunchy cucumbers to make a delicious salad that perfect for the holidays or any weeknight dinner.

Ingredients:

1 large cucumber, seeded and cubed
1 pomegranate, seeded*
1/2 cup fresh cilantro leaves, chopped
1 lime, juiced
1 tablespoon raw honey
1/4 cup extra-virgin olive oil
4 oz feta cheese, crumbled
Sea salt and ground black pepper to taste

Directions:

Place cucumber, pomegranate seeds and cilantro in a large bowl and set aside. In a small bowl, whisk together lime juice, honey and olive oil. Pour over cucumber mixture and toss gently to coat. Add feta cheese and season with salt and pepper to taste and gently fold into salad. Serve immediately or chill for 15-20 to let flavors to mingle.

* If you're unsure on how to de-seed a pomegranate, watch this quick informative video on removing seeds from a pomegranate.

Corn and Blueberry Salad

This salad is great any time of the year, but I love to fix it when blueberries are abundant and in season. It's unique in taste and bursting with color....dark blue berries, bright yellow corn and bright green parsley make for a beautiful combination. You totally eat this salad with your eyes first!

Ingredients:

1 bag frozen corn, thawed
1 pint fresh blueberries
1 small cucumber, diced
1/2 red onion, diced
1/2 cup fresh parsley, chopped
1 lime, juiced
1/4 cup extra virgin olive oil
1 tablespoon honey
Sea salt and black pepper to taste

Directions:

In a large bowl combine corn, blueberries, cucumber, red onion and parsley and set aside. In a small bowl add lime juice, olive oil, honey, salt and pepper. Whisk together. Pour dressing over corn mixture and toss to coat. Cover and refrigerate until chilled.