Easy pomegranate salad recipe
The festive colors of this salad and its refreshing character makes it a great counterpoint to hearty winter dishes. Is a flavorful vegan recipe, that consists of only four basic ingredients. In Spain, we used to add “pan de higo” a block of dried figs that is a Spanish elaboration easy to find there, but as it could be harder to find in another countries. That doesn’t have to be an issue; Anyway, the main ingredient is the Pomegranate, a fruit that provides antioxidants, iron, vitamins and fibre. As we always said, the best cooking tip is to use what you have in your fridge, incorporating the ingredients having in mind which of the existing in the Mediterranean diet could be needed for your own necessity… although it should be said that among the essentials Olive oil is a must.
The following recipe is thought to be made as a starter or side dish at fish, rice or pasta elaborations.
1 Avocado (large)
Pumpkin seeds (or sunflower seeds)
Extra Virgin Olive oil VerdiOliva
Salt and pepper.
Cut the pomegranate in half and pop the seeds out into a bowl by bashing the skin with a spoon. It is very useful to wear an apron because of the difficulty to remove of the stains.
When the pomegranates are been deseeded, we peel the avocados and proceed to cut them and then add them to the bowl. Rinse the Rocket and add it to the bowl as well. Finally, the pumpink seeds give a crunchy touch, add a bit of salt and pepper and ¼ cup olive oil.
A practical link HERE explaining how to deseeding a pomegranade