Ingredients for Avocado Salad With Pomegranate Drizzle
- ½ cup pomegranate juice
- 1 tablespoon corn syrup
- White Balsamic Vinegar
- 1 tablespoon extra virgin olive oil
- Salt
- a pinch of red pepper flakes
- 4 cups arugula
- Lettuce
- 1 cup snow peas
- ½ cup thinly sliced cucumber
- Pink Grapefruit
- 2 ripe avocados
- ¼ cup pomegranate seeds
How to Make Avocado Salad With Pomegranate Drizzle
- **Make the Pomegranate Drizzle:** In a small saucepan, combine ½ cup pomegranate juice and bring to a boil over high heat. Reduce until the juice has thickened to ⅓ cup (about 10-15 minutes).
- **Finish the Drizzle:** Remove from heat and immediately whisk in 1 tablespoon corn syrup, 1 tablespoon balsamic vinegar, 1 tablespoon extra virgin olive oil, ¼ teaspoon kosher salt, and a pinch of red pepper flakes. Set aside to cool.
- **Prepare the Salad:** In a large bowl, combine 4 cups arugula, 2 cups romaine lettuce, 1 cup snow peas, and ½ cup thinly sliced cucumber.
- **Add Fruit:** Peel and segment 1 grapefruit. Cut each segment in half. Peel and slice 2 ripe avocados and coarsely chop them.
- **Combine & Toss:** Gently add the grapefruit and avocado to the lettuce mixture and toss lightly to combine.
- **Serve:** Drizzle the cooled pomegranate vinaigrette over the salad. Toss gently to coat. Sprinkle with ¼ cup pomegranate seeds for garnish and serve immediately.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
155g
Fat
23g
Carbs
23g
