Recipe for green salad with pomegranate and avocado

A green salad with pomegranate and avocado is a really delicious and fresh salad that goes with most things. In addition, it really only takes 5 minutes to put together, so the recipe is good for when you just want to make a salad for dinner quickly. The combination of green salad, sweet and sour pomegranate seeds, creamy avocado and crunchy almonds is simply so delicious. And it is also a really beautiful salad to put on the dining table. 

TIP: Also try one green salad with currants and grandmother's dressing or fennel salad with arugula and parmesan or salad with blueberries

How do you peel a pomegranate?

The recipe for green salad with pomegranate might scare you away because you can't bear to peel the pomegranate for fear of spraying the entire kitchen with red juice. To avoid this scenario, do the following: 

1. Cut a thin border around the pomegranate with a sharp knife. You only need to cut about 0.5 cm in so you can feel that you are not cutting into the seeds.
2. Carefully tear the two halves apart. Do this in the kitchen sink or a large bowl to avoid splashing.
3. Now you can carefully release the seeds by tearing parts of the pomegranate apart. Again, do this into a bowl (and possibly place the bowl in the kitchen sink) so that it doesn't splash.

TIP: Also try the recipe at blue cheese dressing.

Ingredients for simple green salad with pomegranate

In this green salad, you use a tray mixed green salad leaves. However, you can also substitute them with anything from kale and collard greens to baby lettuce and rocket. All types of lettuce will work. If you use a coarser cabbage such as collard greens, you can massage the dressing into the cabbage, as is done in this recipe. pumpkin salad with kale. As a dressing, we choose to make a classic vinaigrette of lemon juice and olive oil. It is seasoned with honey and Dijon mustard like a classic French vinaigrette. If you don't have honey on hand or want to make the dressing vegan, you can use sugar or another syrup (e.g. maple syrup) as an alternative. You can also replace the lemon juice with balsamic, apple cider or white wine vinegar. If you want to serve the salad with Middle Eastern food, you can try this tahini dressing as an alternative. Sprinkle over this salad roasted almonds. You can easily replace these with other seeds, nuts and kernels. For example, pumpkin seeds or sunflower seeds are a bit more budget-friendly, while pine nuts are perfect for when you want something extra luxurious. Always remember to lightly toast nuts and kernels on a dry pan to bring out the flavor. And chop them roughly. Avocado adds a nice fattiness and creaminess to the salad. Alternatively, you can use cheese that adds the same creaminess and flavor. Anything from mozzarella to parmesan will taste wonderful. Pomegranate seeds adds a fresh and sweet-sour twist to the salad. A little bit of red onion to the salad, which adds a little bitterness. I cut the red onions into paper-thin slices, so they are wonderfully delicate. You can also choose to make pickled red onions according to this recipe - it simply tastes so good!