Simple Pomegranate Salad
Approx cost: €1.90
Approx calories (per average serving): ~70
Approx preparation time: 15 mins
Firstly, if you didn’t already – don’t forget to enter my little giveaway to celebrate my One Year Blogiversary! Full details on how to enter can be found in my previous post, here. Good luck! Now on with the show. Sometimes, I really feel like simple flavours. I actually served this with my Shrimp Burgers and Simple Salsa – two things which were already very rich in flavour, so I wanted something light and slightly fruity to accompany the “main event”, so to speak. Pomegranates aren’t something I eat a lot of. Indeed, the last time I actually ate them really was when I was about 12 years old! I’ve recently rediscovered these beautiful pods, stuffed with ruby red, glistening juicy seeds. What’s even better is that after my wife made a pasta salad with pomegranate inside the other day, I came to realise just how awesome these are when mixed with other foods – not just to be enjoyed on their own – so expect more pomegranates in the future!
Serve this salad as an accompaniment to a main dish which is very rich in flavour. I’d recommend substituting simple lettuce for something like lamb’s leaf lettuce or rocket – or perhaps a leaf assortment, like Mesclun. If you want to enjoy it as a main meal then you could certainly bulk it out with some Quinoa or pasta or something similar. Enjoy!
- 1 Pomegranate
- 1 small head of lettuce of your choice
- Half a Lime
- Half an Onion
- ~2 tbsps Olive Oil
- ~2 tbsps Balsamic Vinegar
- Salt and Pepper
- Wash and pat dry lettuce leaves and tear away the base of the stalk or, if using other leaves, wash and shake dry. Cut the pomegranate into quarters and remove the red seeds from the pith and peel. The best way to do this is to take the two ends of each quarter and fold the skin sides back towards each other and then gently pull the seeds out. Peel, and then finely chop the onion and mix everything in a bowl. Squeeze the lime juice over the salad and mix together the olive oil and balsamic vinegar and pour over. Add a few good twists of salt and pepper and toss well before serving. Enjoy!