2.5 oz. baby arugula
1 cup English cucumber, diced and seeded with peel intact
1 cup pomegranate seeds
½ cup fresh mint leaves, torn
½ cup cilantro, roughly chopped
1 tablespoon sesame seeds, toasted
Olive oil
Balsamic vinegar
Hawaiian pink salt


In a large bowl, toss the arugula with the English cucumber, pomegranate seeds, mint leaves, cilantro, and sesame seeds. Dress with desired amount of olive oil and balsamic vinegar (I do about two tablespoons of each). Season with Hawaiian pink salt to taste, and serve.

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