KRNC July Recipe – A southwestern twist on salad!

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.