An easy, healthy summer salad with cucumbers, fresh dill, blackberries, and toasted pepitas served with a Vegan Sour Cream Dressing made from cashew nuts.
Wash the cucumbers and slice them. Put the pieces of cucumber into a large bowl and sprinkle 1 tbsp of salt over them. Let stand for 20 minutes, until they lose some water. Rinse them quickly and let stand for another 10 minutes. Put them on a plate with paper towels. Blot them dry.
While your cucumbers are resting, toast the pepitas in a pan on medium-high heat unit fragrant. Let them cool on a little plate.
Chop dill and mint leaves.
Return cucumbers to the salad bowl and add the vegan sour cream, 2 tbsp of pomegranate molasses, pepitas, and chopped herbs. Gently toss the ingredients to combine. Season with more salt and pepper if needed.
Spoon the salad into serving plates and drizzle with the remaining pomegranate molasses. Serve