Mexican Salad with Pomegranate-Lime Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To make the dressing for this Mexican salad, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half. Ingredients:
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 arugula 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 |
4 teaspoons pine nuts, toasted |
Directions:
1. Combine first 6 ingredients in a large bowl. Add olive oil, and stir with a whisk. Add arugula and the next 4 ingredients (through cilantro), and toss gently. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts. Serve immediately.
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