Pomegranate-Avocado Salad With Grapes and Mint

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Pomegranate-Avocado Salad With Grapes and Mint

 

Dressing:

2 teaspoons sugar

salt and freshly ground pepper

2 tablespoons white-wine vinegar or lime juice

2 tablespoons vegetable oil

1 tablespoon walnut oil or other nut-flavored oil

 

Salad:

1 pomegranate

1 ripe avocado, peeled with core removed

juice of 1 lemon

4 handfuls fresh romaine or other crunchy lettuce, broken into bite-size pieces

20 dark seedless or seeded grapes

4 tablespoons chopped fresh mint

 

In a small bowl, combine sugar, salt and pepper to taste and white-wine

vinegar or lime juice. Whisk in vegetable and walnut or other oils.

Cut pomegranate in half and remove seeds to another bowl. (An easy way to

remove the seeds is to cut the crown end off the pomegranate. Score the outer

peel from the top in 5 places. Place the pomegranate in a bowl of cold water.

While the fruit is under the water, carefully break the sections apart,

separating the seeds from the membranes. Skim off the membranes with a slotted

spoon. Pour the seeds into a strainer, let drain and dry with paper towels.)

Cut avocado in large chunks, sprinkle with lemon juice and toss with lettuce,

pomegranate seeds and grapes. Toss again with dressing, sprinkle with mint and

serve. Serves 4 to 6.

 

 

 

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