Mexican Salad with Pomegranate-Lime Dressing(Adapted from CL)2 tablespoons fresh lime juice
2 tablespoons fresh pomegranate juice
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon ground cumin
1 small garlic clove, minced
1 teaspoon olive oil
2 cups spinach leaves
1 1/2 cups (3-inch) julienne-cut peeled jicama
1/2 cup vertically sliced red onion
1/2 cup diced peeled avocado
2 tablespoons chopped fresh cilantro
1/4 cup fresh pomegranate seeds
1/4 cup sliced almonds, toasted
Combine first 6 ingredients in a large bowl. Add olive oil, and stir with a whisk. Add spinach and the next 4 ingredients (through cilantro), and toss gently. Place 1 cup salad on each of 4 salad plates. Scatter 1 tablespoon seeds and 1 tablespoon sliced almonds over each salad.
Jicama is a nice addition to a salad, isn't it? It's also great with salt, lime juice and a little bit of chili powder.
ReplyDeleteI also love pomogranite seeds, but rarely treat myself to them as the fruit is too much here.
THere is a Sprouts near where I work. I really need to get there one of these days!