I have only recently discovered pomegranates and now I can’t get enough of them! There are so many amazingly colourful veges in season at this time of year, it’s a fantastic excuse to incorporate all of those colours into a salad.
Here’s a salad that’s quick to put together and looks great on the table for shared barbecues. Plus you get bonus points for being posh and using pomegranate seeds.
INGREDIENTS
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 green capsicum, diced
- 1 pomegranate, de-seeded
- Large handful lettuce leaves, ripped into bite-sized pieces
- 1 avocado, mashed
- Extra virgin olive oil to drizzle
METHOD
Toss capsicums (reserving a quarter cup of mixed colour capsicum pieces), lettuce leaves and half the pomegranate seeds together. Mix through the mashed avocado and a drizzle of extra virgin olive oil. Top with remaining pomegranate seeds and capsicum, then drizzle with additional olive oil.
Image / NZ Real Health
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