Frisée, quite possibly the fluffiest source of vitamin C, fills out this healthy salad, but avocado and pomegranate are truly the stars. Pomegranate seeds burst with antioxidants, potassium and both vitamins C and K. Plus, these little gems give the dish some crunch. Avocados are an excellent source of carotenoids and heart-healthy monounsaturated fat, but they also boast many anti-inflammatory benefits, like aiding in digestion. Whip up this salad recipe for a quick afternoon snack or to whet your appetite before dinner.
Photo by Perry Santanachote
Avocado and Pomegranate Frisée Salad Recipe
Serves 2
Total time: 10 minutes
The Skinny
Per serving:
- 226 cal
- 18 g fat (2.8 g sat)
- 16 g carbs
- 123 mg sodium
- 5.6 g fiber
- 2.2 g protein
Ingredients
2 teaspoons pomegranate juice
1 teaspoon white balsamic vinegar
1/2 teaspoon maple syrup
2 teaspoons extra-virgin olive oil
1 ripe large Hass avocado
1 cup frisée lettuce
1/4 cup pomegranate seeds
1 tablespoon slivered almonds
Sea salt and freshly ground black pepper
Preparation
- In a small container with lid, combine pomegranate juice, vinegar, maple syrup and oil. Seal and shake well to combine.
- Cut the avocado in half, remove the pit and cut into 1/2-inch chunks. Reserve the shells.
- Gently toss avocado, frisée, pomegranate seeds and almonds with the vinaigrette. Fill each avocado shell with the salad and season lightly with salt and pepper.