Ingredients:

  • 2 cups (150g) pomegranate seeds
  • 1 cup (150g) cucumber, finely diced
  • 1/2 cup (75g) red onion, finely chopped
  • 1/2 cup (75g) carrots, grated or finely diced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1/4 cup (15g) fresh mint leaves, torn
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) chaat masala
  • 1/2 tsp (2.5g) roasted cumin powder
  • 1/4 tsp (1.5g) black salt
  • 1/4 tsp (1.25g) red chili powder
  • 1 tbsp (15ml) extra virgin olive oil

Instructions:

  1. Rinse the diced cucumber and carrots in cold water and pat them completely dry with a paper towel to prevent the salad from becoming watery.
  2. In a large mixing bowl, combine the pomegranate seeds, cucumber, red onion, carrots, cilantro, and mint. Toss gently to ensure the seeds are evenly distributed.
  3. In a separate small bowl, whisk together the lemon juice, olive oil, chaat masala, roasted cumin powder, black salt, and red chili powder until fully integrated.
  4. Drizzle the dressing over the vegetable mixture immediately before serving. Fold the dressing in gently with a large spoon to avoid bruising the mint leaves.