This salad is gorgeous, delicious, and refreshing and takes advantage of the abundance of pomegranates available fall through January here in Utah. Pomegranates are high in antioxidants and other nutrients like vitamin A, C, K and B vitamins, along with calcium, potassium, copper and manganese. This salad presents beautifully and is great to serve your guests for holiday dinners.
Avocado Pomegranate Salad
(Serves 4-6)
Ingredients:
- 1 bag of organic salad greens, or 1 head of red lettuce, washed and torn into bite sized pieces
- Herbs of choice. I like basil, cilantro and dill
- 2 avocados, sliced
- Arils from 1 pomegranate
- Sections from 1 fresh ruby red grapefruit, membrane removed
- Feta cheese sprinkles to taste
Directions:
This salad looks best when arranged on individual plates, but can be tossed together in a large bowl.
Mound the salad greens with the herbs on individual plates.
Divide the avocado slices among the salad plates and arrange them artfully.
Add the grapefruit sections, pomegranate arils, and feta cheese.
Top with cumin-lime salad dressing.
Cumin-lime Dressing
Cumin-lime dressing is the perfect topping for this salad, the cumin has an herbal taste that contrasts well with lime. It tastes great on roasted vegetables, and can also be used as a marinade for chicken, fish and meats.
(Makes 1/2 cup)
Ingredients:
- 1/4 cup freshly squeezed lime juice
- 1/4 cup extra-virgin olive oil
- 1 tsp ground cumin
- 1/4 to 1/2 tsp sea salt to taste
Directions:
Whisk together in a small bowl.
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