Pomegranate, Citrus & Avocado Salad



by Pam Reiss, author Soup: A Kosher Collection and Passover: A Kosher Collection.

This salad is bright, fresh and colorful – the perfect start to a festive meal


1 cup  pomegranate juice
1  Tbsp. sugar
1/4  tsp. black pepper
3/4 tsp. salt
1/4  cup olive oil
2  Tbsp. lemon juice
1/2  clove  garlic -- crushed

6  cups arugula leaves
1/4 small  red onion -- peeled and thinly sliced
2 tangelos, mandarins, Clementine or other citrus peeled and segmented
1  avocado – peeled and cubed
1/4 cup  pomegranate seeds


Dressing: Combine pomegranate juice and sugar in a small pot over med heat and bring to a simmer.  Simmer for 15-20 minutes or until the juice is reduced to 1/4 cup.  Pour into a bowl or measuring cup and add the rest of the dressing ingredients.  Whisk together.  Cover and chill until ready to use.

Salad: You can assemble the salad just before you're ready to eat or ahead of time, cover and refrigerate until ready to use.  If you do assemble the salad early, leave the avocado out and add it just before serving (it will discolor if you cut it up too soon).  Toss the salad with about half the dressing and add more if necessary or serve the dressing on the side and let guests drizzle it over their portions.


Yield: Serves 6

Recipes: Salad, Parve, Kosher

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