To make the dressing for this Mexican salad, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.
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
How to Make It
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.
Just outstanding! I had a couple of pomegranates from the Farmer's Market and didn't yet have a plan for them, so I went looking on this site. Someone had given me jicama they didn't have a use for, and this recipe was perfect. Colorful. Crunchy. Bright. I divided it into just 2 servings and used it as a whole meal salad at lunch. I decreased the cumin just a little because, for me, cumin tends to be overly assertive. Will definitely make this again.
What a wonderful salad! Every part of it goes together and is essential to the whole, although I did use half romaine lettuce as arugula has such a pronounced flavor. I had no idea what it might taste like, so it's surprising, original, and festive. I would not eliminate a single element. Served this with a lightly spiced Mexican chicken sausage, some steamed potatoes with cumin butter, and gold hominy.
I made this for a dinner party this past weekend and loved it. As others suggested, I used bottled pomegranate juice and I also substituted toasted pepitas for the seeds and pine nuts. The dressing is so good, I'm going to make some to use with my "regular" green salads.
I have made this a couple of times and have always loved it, even with variations! I made it the other night with baby greens, and added sliced, firm persimmons to it! Yum! I also buy the pomegranate seeds that are already cleaned, and use bottled pomegranate juice. MUCH EASIER!!!
I used half a pomegranate for the juice and the other half for the seeds as suggested. Big mistake: a lot of work and mess for not that much gain. The only other change I made was to use red leaf lettuce instead of arugula -- I'm not fond of arugula -- and the red lettuce worked beautifully. I particularly liked the flavor combination of the jicama, onion and cumin. If I make this again, I will stick with bottled pomegranate juice and leave out the pomegranate seeds.
I have made this salad a few times now and I have loved it each time. I do deviate from the recipe by using romaine instead of arugula and by omitting the pomegranate seeds (mostly because I tend to make this recipe in the springtime). This recipe is so outstanding that people regularly comment on its tastiness and request the recipe. A show-stopper!
I can't say enough good things about this salad! It is creative, different, delicious, healthy, tasty, and attractive. I used blueberry-pomegranate juice since that was all I had; I think next time I'll make it with watercress. It's a symphony of flavors and colors. It's a show-stopper for a dinner party.
I love this salad. It is beautiful and tastes great. I have made it multiple times, with variations. I usually add a sectioned tangerine or two, and have left out the jicima and/or pine nuts when I don't have them on hand. I love avocado, so I never leave that out.
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