Prep 15 mins
Cook 0 mins
This salad is so good! I always have to give out the recipe. I used unsweetened bottled pomegranate juice when pomegranates are not in season. Use any salad greens you like. You will really like this!
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh pomegranate juice
- 1 teaspoon sugar
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon ground cumin
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 2 cups arugula leaves
- 1 1⁄2 cups julienne-cut peeled jicama
- 1⁄2 cup sliced red onion
- 1⁄2 cup diced peeled avocado
- 2 tablespoons chopped fresh cilantro
- 1⁄4 cup fresh pomegranate seeds
- 4 teaspoons pine nuts, toasted
- Combine first 6 ingredients.
- Whisk in olive oil.
- Mix next 4 ingredients in a large bowl.
- Toss with dressing.
- Top with pomegranate seeds and pine nuts.
This is the best dressing I've ever had. I used leafy greens not arugula and didn't add jicama but it so good I've made it 2 days in a row.
Great flavor combination! I made so many adjustments based on what I had and personal preferences I'm not sure I'm reviewing the same recipe. First off, I doubled the dressing because I was making this as a meal and was also using some flap steak on the salad. When I made the dressing I also used more sugar so that it would be a bit sweeter, and used more olive oil than called for. I put the cilantro in the Cuisinart with the dressing ingredients because I like it chopped very fine. I used romaine hearts instead of arugula - prefer the mellower flavor. I didn't have many pine nuts so added some sunflower seeds, too. Sorry I slaughtered the recipe, but it was so excellent anyway! Thanks for posting, susie cooks, I do really like this and will do a repeat performance.
At first taste I was surprised. I had anticipated something fruitier or sweeter, but the more I ate it the more I liked it. My husband had the same reaction. He wasn't so sure about it at first bite, but when he went back for a second try, he couldn't get enough of it. I would say this is definitely a dinner party recipe, rather than one for a family meal becasue of the rarity and expense of the ingredients. I had a hard time getting them all in my house at once. (My pomegranate was getting old by the time I found a jicama, etc.) Also because it makes so much and doesn't stay good for long after you dress it, it seems better suited for entertaining to me. But by all means, make this for your guests and wow! them. I'm hooked on the wonderful flavor combination, and will look for a special occasion to make this again.