sünabloom winter salad

Nothing says festive like bejeweling marinated cucumbers with pomegranate seeds and then dressing it all up with a bright, seed-rich dressing made (in part) with a blend of sünabloom sunflower yogurt and tahini.

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sünabloom winter salad

plant-based, vegan, dairy-free, gluten-free, paleo

recipe by Sarah Ridgeway

Dressing Ingredients

• 1/4 cup sünabloom sunflower yogurt

• juice from 1/2 lemon

• 2 T tahini

• 3 T olive oil

• 1/2 T mustard
  

Salad Ingredients

• 1/2 large cucumber, thinly sliced

• 2 tsp cider vinegar

• sea salt to taste

• dried sumac to taste

• a handful or two of frisee or other salad greens

• 1/4 onion finely minced

• handful of fresh parsley, finely minced

• seeds from 1/2 pomegranate

Instructions

1. Toss the cucumbers with apple cider vinegar and a pinch of sumac and sea salt. Set aside to for a quick 10-minute marinade.

2. In a small bowl, whisk together the dressing with sünabloom, lemon juice, tahini, olive oil and mustard.

3. In a large bowl, toss the greens, onions and parsley together with the dressing.

4. Top with the marinated cucumbers, pomegranate seeds and another sprinkle of sumac.