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This vibrant pomegranate and avocado salad brightens up any table with its medley of flavors and textures. Silky avocado and jewel-like pomegranate seeds add a pop of color and nutrition that makes this dish feel special and satisfying. The quick lemon vinaigrette ties everything together for a refreshing side or light meal.
My family requests this anytime we have fresh pomegranates in the house. I first put it together as a holiday side, and it has since become a go to for brunches and quick lunches.
Ingredients
- Mixed salad greens: Fresh greens like arugula or spring mix give crunch and variety. Look for tender leaves that are bright and perky.
- Ripe avocado: Adds creamy richness. Choose one that yields slightly to gentle pressure but is not mushy.
- Pomegranate seeds: Provide sweetness and a tart pop. Aim for deep red seeds that are juicy with no browning.
- Red onion: Gives mild sharpness. Use thin slivers for best flavor without overwhelming the salad.
- Feta cheese (optional): A tangy, salty note. A block of feta crumbled just before serving tastes crisp and fresh.
- Toasted walnuts or pecans (optional): For crunch. Toast lightly in a dry pan for depth and aroma.
- Extra virgin olive oil: The base of your vinaigrette. Look for oil that smells fruity and fresh.
- Fresh lemon juice: Brightens the salad. Juice your lemons right before making the dressing.
- Honey or maple syrup: Adds just enough sweetness to balance the acidity.
- Dijon mustard: Helps bind the vinaigrette together and adds subtle warmth.
- Garlic: Small clove for a gentle heat. Be sure to mince finely for even distribution.
- Salt and black pepper: Bring out all the other flavors. Use freshly ground if possible.
Step-by-Step Instructions
- Make the lemon vinaigrette:
- In a small bowl or resealable jar combine olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper. Whisk with a fork or shake the jar until creamy and blended. This gives a smooth tangy dressing to coat the salad evenly.
- Prep the greens and vegetables:
- Gently wash and dry the mixed greens. Slice the avocado just before serving to keep it vibrant. Use a sharp knife for thin red onion slices and remove any tough pieces. Combine everything in a roomy salad bowl for easier tossing.
- Add pomegranate seeds:
- Carefully sprinkle the pomegranate seeds throughout the salad. Distribute them for color and so each bite has sweetness and crunch.
- Dress and toss:
- Pour the vinaigrette over the salad just before serving. Start with half and add more to your taste. Use your hands or two spoons to toss gently so the avocado stays intact and the greens are evenly coated.
- Finish with toppings:
- Scatter crumbled feta and toasted nuts on top, if using. Adding these last keeps them crisp and helps the salad look beautiful on the table.
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I especially love the sweetness of pomegranate with the tart lemon dressing. Even my kids enjoy picking out the brightly colored seeds, and it is a fun way to get them to eat more greens.
Storage Tips
Keep the vinaigrette in a sealed jar in the fridge for up to five days. If prepping ahead, store all salad components separately and combine just before serving to avoid sogginess. Sliced avocado is best added right as you serve to prevent browning.
Ingredient Substitutions
You can swap feta for a vegan cheese or simply leave it out. Walnuts and pecans can be replaced by pumpkin seeds or sunflower seeds for a nut free option. If you do not have Dijon mustard, use a pinch of ground mustard or omit it entirely.
Serving Suggestions
Serve as a starter for dinner with roasted chicken or salmon. Pair with a grain bowl for a hearty vegetarian meal. It is stunning on a brunch buffet next to eggs or served with warm bread.
Cultural and Historical Notes
Pomegranate is a symbol of festivity in many cultures and is often used in Middle Eastern salads. Its vivid color and tart sweetness have made it popular in winter dishes for generations. Combining it with avocado gives this salad a modern fresh twist that bridges global flavor traditions.
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Common Questions
- → How do I keep the avocado from browning?
Toss avocado slices in a bit of the lemon vinaigrette or squeeze extra lemon juice over them to help slow browning.
- → Can I prepare the salad ahead of time?
You can assemble most ingredients ahead and refrigerate, but add avocado and dressing just before serving for best texture.
- → Are there vegan substitutions available?
Omit feta cheese or use a plant-based version. Ensure honey is swapped for maple syrup in the vinaigrette for full vegan compatibility.
- → Can I add protein to make it more filling?
Yes, try adding grilled chicken, chickpeas, or tofu to turn it into a heartier meal.
- → What greens can I use besides arugula or spinach?
Spring mix, baby kale, or romaine lettuce make great alternatives for the salad base.
- → How do I make it nut-free?
Replace walnuts or pecans with pumpkin or sunflower seeds, or simply omit them.