Pomegranate Avocado Lemon Vinaigrette (Printable Version)
# What You Need:
→ Salad
01 -
5 oz (140 g) mixed salad greens (e.g., arugula, baby spinach, or spring mix)
02 -
1 large ripe avocado, sliced
03 -
1 cup (150 g) pomegranate seeds
04 -
1/4 cup (30 g) thinly sliced red onion
05 -
1/4 cup (30 g) crumbled feta cheese (optional)
06 -
1/4 cup (30 g) toasted walnuts or pecans (optional)
→ Lemon Vinaigrette
07 -
3 tbsp extra-virgin olive oil
08 -
2 tbsp freshly squeezed lemon juice
09 -
1 tsp honey or maple syrup
10 -
1 tsp Dijon mustard
11 -
1 small garlic clove, minced
12 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
In a small bowl or jar, combine olive oil, lemon juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake well until emulsified.
02 -
In a large salad bowl, add the mixed greens, pomegranate seeds, red onion, and avocado slices.
03 -
Drizzle the lemon vinaigrette over the salad and toss gently to coat.
04 -
Top with crumbled feta and toasted nuts, if using. Serve immediately.
# Additional Notes:
01 -
For vegan option, omit the feta cheese or use a plant-based alternative.
02 -
Add grilled chicken or chickpeas for extra protein.
03 -
Substitute walnuts or pecans with pumpkin seeds for a nut-free version.
04 -
Serve chilled for maximum freshness.