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Servings:
pieces

Pomegranate Avocado Salad

Simple salad, but full of bold flavors and so many textures. Pomegranates and persimmons, creamy avocado, sweet and spicy walnuts – what a combo!
Prep Time:
15 min
Cook Time:
15 min
Total Time:
30 min
Ingredients (Servings: pieces)
Salad
Walnuts
g
Maple Syrup
tbsp
Cayenne Pepper
tsp
Sea Salt
tsp
Mixed Green Salad
g
Rucola
g
Persimmons
Avocado
Pomegranate Seeds
Pomegranate Vinaigrette
Olive Oil
ml
Aceto Balsamico
tbsp
Pomegranate Juice
tbsp
Orange Zest
tsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. Preheat the oven to 170 ºC and prepare a baking sheet with parchment paper.
  2. In a medium bowl, mix the walnuts with maple syrup, pepper and salt and spread on the baking tray. Bake for about 15-20 minutes until golden brown, stirring 2-3 times. Remove from oven and allow to cool.
  3. In the meantime, remove the pomegranate seeds out of the skin. Wash the lettuce, shake it dry and pluck into small pieces. Wash and core the persimmons and cut into thin wedges. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into even wedges.
  4. To make the vinaigrette, combine the olive oil, balsamic vinegar, pomegranate juice, orange zest, and a pinch each of salt and pepper in a bowl or glass jar.
  5. In a big salad bowl, mix all ingredients and drizzle with the vinaigrette. Toss to coat.
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