Avocado and Pomegranate Salad

There’s a line in Shakespeare’s “All’s Well That Ends Well,” in which one of the characters says: “Go to, sir; you were beaten in Italy for picking a kernel out of a pomegranate.”

For this recipe, which requires dozens of pomegranate seeds, there’s no worry about being beaten in Italy. There’s only the time-consuming task of removing those seeds from those pesky, pulpy membranes. The rest of the recipe is a snap.

What you’ll end up with is a healthy and unusual salad that’s colorful as a Christmas wreath and delicious too. It requires only two ingredients – avocados and pomegranates, plus some olive oil and lemon juice as a dressing. It comes to you via my friend Anna Rosa, who spends a lot of time in Italy, but has never once been beaten for plucking a seed from a pomegranate.

Here’s the recipe:

Peel two avocados and cube. Mix in a bowl with seeds from one pomegranate. Toss with olive oil and lemon juice to taste.

Print This Recipe