For this dish, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.Yield
4 servings
Ingredients
2 tablespoons fresh lime juice
2 tablespoons fresh pomegranate juice
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon ground cumin
1 small garlic clove, minced
1 teaspoon olive oil
2 cups arugula leaves
1 1/2 cups (3-inch) julienne-cut peeled jicama
1/2 cup vertically sliced red onion
1/2 cup diced peeled avocado
2 tablespoons chopped fresh cilantro
1/4 cup fresh pomegranate seeds
4 teaspoons pine nuts, toasted
Preparation
Combine first 6 ingredients in a large bowl. Add olive oil, and stir with a whisk. Add arugula and the next 4 ingredients (through cilantro), and toss gently. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts. Serve immediately.
Nutritional Information
Calories:126 (44% from fat)
Fat:6.1g (sat 0.8g,mono 3.1g,poly 1.5g)
Protein:1.8g
Carbohydrate:18.7g
Fiber:4g
Cholesterol:0.0mg
Iron:1mg
Sodium:444mg
Calcium:32mg
Mexican cooking@home
by cooking lover
