Avocado Salad With Pomegranate Drizzle Recipes

SPINACH SALAD WITH POMEGRANATE AND AVOCADO

Steps:

• Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry.
• In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds with dressing in bowl. Transfer to a serving platter.
• Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.

AVOCADO SALAD WITH POMEGRANATE DRIZZLE

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.

GRAPEFRUIT POMEGRANATE SALAD WITH AVOCADO

Steps:

• Toss salad greens with radicchio; place on platter.
• Top with all remaining ingredients except vinaigrette.
• Drizzle with vinaigrette just before serving.