AVOCADO SALAD WITH POMEGRANATE DRIZZLE
This salad was a pleasant surprise, it was light, refreshing and full of flavor. We really enjoyed the way the different flavors and textures blended in this dish to create a tasty salad, nothing was overpowering. The tangy, sweet, rich pomegranate juice really enhanced this dish and pulled it all together.
Provided by Baby Kato
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- To make the drizzle put the pomegranate juice in a small stainless steel saucepan over high heat.
- Boil the juice until reduced to 1/3 cup (approximately 8 - 10 minutes).
- Remove from heat and immediately stir in the corn syrup, balsamic vinegar, extra virgin olive oil, kosher salt and red pepper flakes and set a side to cool.
- In a large bowl add the arugula, romaine lettuce, snow peas and cucumber.
- Peel the grapefruit, cut into sections, than cut each section in half.
- Next peel and slice the avocados and chop coarsely.
- Add both the grapefruit and avocado pieces to the lettuce bowl and toss lightly.
- When ready to serve, drizzle the vinagrette over the salad, toss lightly, sprinkle pomegranate seeds on top for garnish and enjoy.
Nutrition Facts : Calories 558.8, Fat 32.8, SaturatedFat 4.8, Sodium 616.5, Carbohydrate 70.3, Fiber 19.2, Sugar 39, Protein 7.7
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