Banana & Pomegranate Salad
Yield
6 servingsPrep
10 minCook
?Ready
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
palm sugar
|
* |
| 2 | each |
pomegranate
|
*
|
| 3 | each |
bananas
|
|
| 1 | x |
lime juice
juice of 2 limes |
*
|
| 1 | x |
salad dressing
lime |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
palm sugar
|
* |
| 2 | each |
pomegranate
|
*
|
| 3 | each |
bananas
|
|
| 1 | x |
lime juice
juice of 2 limes |
*
|
| 1 | x |
salad dressing
lime |
*
|
Directions
This is a side-dish from the north of India.
It makes a refreshing and pretty contrast to a highly spiced dish and couldn't be simpler.
Try it next time you are having a curry meal, or use it as one of several salads for entertaining.
Mix together the juice of 2 limes and a tablespoon of palm sugar (or substitute brown sugar).
Taste and adjust for sweet- sour balance if necessary.
Cut 2 pomegranates which have been chilling in the fridge into quarters and twist each wedge to help free the seeds.
Coax them out and mound them in the centre of a serving dish.
Slice 3 bananas and arrange them around the perimeter of the pomegranate seeds.
Sprinkle with the lime dressing and serve.
