Avocado Salad With Pomegranate Drizzle

Recipe by Baby Kato
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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