Avocado and Pomegranate Salad

Avocados, pomegranate and grapes in a slightly sweet vinaigrette. Healthy and sophisticated bursting with textures and flavors.

5 minutes Prep: 5 minutes Cook: 0 minutes

294 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	each	avocados	ripe
1	each	pomegranate
4	ounces	grapes, seedless	black
1	x	lemon juice
1	x	water

Dressing
1	teaspoon	sugar
4	tablespoons	white wine vinegar
2	tablespoons	corn oil
1	tablespoon	peanut oil
4	tablespoons	mint	fresh chopped
1	x	salt and black pepper	to taste

Directions

Peel the avocados, remove the pits and slice into thick half rings.

Drop the rings into a bowl containing water and lemon juice- this will prevent them from turning black.

Cut the pomegranate in half and crush it over a bowl and collect the seeds.

Wash the grapes and mix them with pomegranate seeds.

Drain the avocado pieces and add them to the fruit.

To make dressing, put all ingredients into a glass jar, screw the lid on firmly and shake vigorously for 2 minutes.

Pour over the avocado and fruit.

Toss well before serving.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 154g

Amount per Serving

Calories 294 75% of calories from fat

	% Daily Value*
Total Fat 24.0g	38%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 13mg	1%
Total Carbohydrate 20.0g	7%
Dietary Fiber 8.0g	31%
Sugars 11.0g
Protein 3.0g	6%

Vitamin A	13%		Vitamin C	26%
Calcium	4%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Snacks: Page 34

Last Recipes Viewed

Recipe Bite

Thyme

by Laurie

General:Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground....