Get ready to transform your ordinary salad into a culinary masterpiece that will have everyone asking for seconds! This Pomegranate Avocado Salad is not just a dish; it's a vibrant symphony of flavors and textures that will elevate your dining experience from mundane to magnificent. Imagine crisp mixed greens adorned with creamy avocado slices, jewel-like pomegranate seeds, and the irresistible crunch of candied walnuts – all brought together with a tantalizing balsamic vinaigrette that will make your palate sing with joy.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups mixed greens
- 1 avocado, sliced
- 1 cup pomegranate seeds
- 1/2 cup candied walnuts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the greens by thoroughly washing the mixed greens and patting them dry with a clean kitchen towel or paper towels to ensure crisp texture.
- Slice the avocado lengthwise, remove the pit, and carefully cut into thin, even slices. To prevent browning, you can brush the avocado slices with a small amount of lemon juice.
- If using fresh pomegranate, carefully deseed the fruit by cutting it in half and tapping the back with a wooden spoon to release the seeds into a bowl. Alternatively, you can use pre-packaged pomegranate seeds.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create a simple vinaigrette dressing. Taste and adjust seasoning as needed.
- Arrange the mixed greens on a large serving platter or individual plates as a base for the salad.
- Artfully distribute the avocado slices across the greens, ensuring even coverage.
- Sprinkle pomegranate seeds generously over the salad, allowing their vibrant color to contrast with the greens.
- Add the candied walnuts, scattering them to provide a crunchy texture throughout the salad.
- Drizzle the prepared balsamic vinaigrette over the salad just before serving to maintain the freshness of the ingredients.
- Serve immediately to enjoy the crisp greens, creamy avocado, and the burst of pomegranate seeds.
Tips
- Choose the freshest ingredients: Select ripe avocados that yield slightly to gentle pressure and vibrant, plump pomegranate seeds for maximum flavor.
- Prevent avocado browning: Brush avocado slices with lemon juice immediately after cutting to maintain their beautiful green color and prevent oxidation.
- Dressing technique: Always add the vinaigrette just before serving to keep the greens crisp and prevent wilting.
- Candied walnut pro tip: If making your own candied walnuts, watch them carefully while toasting to prevent burning.
- Serving suggestion: For an extra touch of elegance, serve the salad on a chilled plate to keep ingredients fresh and crisp.
- Make-ahead strategy: Prepare ingredients separately and assemble just before serving to maintain optimal texture and freshness.
Nutrition Facts
Calories: 265kcal
Carbohydrates: 23g
Protein: 3g
Fat: 21g
Saturated Fat: g
Cholesterol: 0mg
