Recipe: Southwestern salad with pomegranate-lime dressing

KRNC July Recipe – A southwestern twist on salad!

July Recipe with a Southwestern Twist

This super flavorful salad has a zesty Southwestern kick. You can plate it as a side dish or add some protein (black beans, grilled shrimp, salmon, or chicken) to make it an entrée salad.

Serving Size: 2 cups

Yield: 4 servings

Ingredients:

  • 1 lime, juiced
  • ½ of a fresh pomegranate, juiced (about ¼ cup of pomegranate juice)
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • ½ teaspoon garlic, minced (about 1 garlic clove)
  • 1 teaspoon olive oil
  • 6 cups leafy greens (arugula, spinach, mixed greens)
  • 1 ½ cups jicama, peeled and julienned
  • ½ cup red onion, sliced
  • ½ cup avocado, diced
  • 2 tablespoons cilantro, chopped
  • ¼ cup pomegranate seeds
  • ¼ cup toasted almonds, sliced or chopped

Directions:

  1. To make pomegranate-lime dressing, combine lime juice, pomegranate juice, sugar, salt, cumin, garlic, and olive oil in a small bowl and whisk together. Set aside.
  2. In a large bowl, add leafy greens, jicama, red onion, avocado, and cilantro. Pour pomegranate-lime dressing over salad and toss to combine.
  3. Garnish with pomegranate seeds and toasted almonds.

Nutrition Information / Amount per serving:

Calories: 200 / Total fat: 10 g / Saturated fat: 1 g / Cholesterol: 0 mg / Sodium: 165 mg / Protein: 4 g / Total carbohydrates: 18 g / Sugars: 7 g / Dietary fiber: 7 g

Kendall Reagan Nutrition Center