Pomegranate Salad
Fresh, colorful, delicious!
Recipe by: Gina Myers
Ingredients:
- 2 x Crunchita Lettuce 100 g
- 1 large crisp green apple, very thinly sliced or in chunks
- 1–1½ cups pomegranate seeds
- 150 g feta, crumbled
- ½ cup pistachios or pecans, lightly toasted
- ½ small red onion, sliced paper-thin
- Pomegranate juice
- A handful of fresh mint leaves
- Optional: 1 avocado
For the dressing:
- 3 tbsp olive oil
- 1½ tbsp fresh lemon juice
- 1 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- Salt & pepper
How To Make Pomegranate Salad
- In a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, honey and Dijon mustard. Season with salt and freshly ground black pepper, then set aside.
- Roughly tear the Crunchita lettuce into bite-sized pieces and place in a large serving bowl. Add the sliced apple, pomegranate seeds, crumbled feta, toasted pecans and thinly sliced red onion.
- Tear over the fresh mint leaves. If using, add the avocado just before serving to prevent it from browning.
- Drizzle over the dressing and gently toss until everything is lightly coated.
- Finish with an extra scattering of pomegranate seeds, nuts and mint. Serve immediately while the lettuce is crisp and the toppings are fresh.