Avocado Salad With Pomegranate Drizzle

Total Time
Prep 20 mins
Cook 10 mins

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.

Ingredients Nutrition


  1. To make the drizzle put the pomegranate juice in a small stainless steel saucepan over high heat.
  2. Boil the juice until reduced to 1/3 cup (approximately 8 – 10 minutes).
  3. 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.
  4. In a large bowl add the arugula, romaine lettuce, snow peas and cucumber.
  5. Peel the grapefruit, cut into sections, than cut each section in half.
  6. Next peel and slice the avocados and chop coarsely.
  7. Add both the grapefruit and avocado pieces to the lettuce bowl and toss lightly.
  8. When ready to serve, drizzle the vinagrette over the salad, toss lightly, sprinkle pomegranate seeds on top for garnish and enjoy.
Most Helpful

Delicious and refreshing salad. I forgot to add the snow peas. I wasn't able to get my hands on pomegranate seeds, so subbed in some dried cranberries. Made for Everyday Holiday Tag game. :)

Lori Mama February 15, 2013

What a wonderful salad! Now that I write the review, I could already eat it again, it was so utterly delicious. The pomegranate dressing and the grapefruit went so well with the bitterness of the arugula and the mild avocado. Absolutely a keeper! Thanks for this brillant idea!
Made for RSC #18

Mia in Germany May 28, 2012