Pomegranate Crunch Salad

2018-04-02 06.49.12

Well, in true form I forgot (once again) to take photos of all of the Easter food when it hit the table. I did take some photos as I was going along on IG and did a few Stories, but as for “professionally” staged and delicious looking photos…I’m sorry to say there aren’t any. So bear with me on my next few blog posts as I present to you pictures of leftovers so that I can at least get the recipes we love to you and you have an idea of what they look like. The leftover photos don’t do them justice of course, but I can promise you that I never share anything with you that I don’t absolutely love.

Pomegranate Crunch Salad

1 Package of Brussels Sprouts, bottoms trimmed, peeled, and sliced (About 2 Cups)

1 1/2 Cups of Red Cabbage, thinly sliced then cut in half

1/2 Cup of Parsley, chopped

1/2 Cup of Green Onion, chopped

1 Large Honey Crisp or Gala Apple, cored and cubed

1/2 Cup of Pomegranate Seeds

(For The Dressing)

1 Avocado

Zest of 1 Large Lemon

Juice of 1 Large Lemon

1/4 Cup of Olive Oil Mayo

1/2 Cup of Fresh Parsley

1 Small Knob of Fresh Ginger

2 Tablespoons of Apple Cider Vinegar

2 Tablespoons of Raw Honey

A Few Grinds of Pepper

Pinch of Sea Salt

Toss all of the salad ingredients together and chill while making the dressing. In a blender or NutriBullet, add all of the dressing ingredients and blend until smooth. Toss the salad with the dressing and let chill for 1 hour before serving. 



3 Comments on “Pomegranate Crunch Salad

  1. I also forget to take photos – usually when I’ve created a masterpiece. I love your salad. The pomegranates are very pretty. It looks like you prepared wonderful dishes for your Easter celebration xx

    Liked by 1 person

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