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Mexican Salad with Pomegranate-Lime Dressing

Yield 4 servings
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.

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

Nutrition Information

  • calories 126
  • caloriesfromfat 44 %
  • fat 6.1 g
  • satfat 0.8 g
  • monofat 3.1 g
  • polyfat 1.5 g
  • protein 1.8 g
  • carbohydrate 18.7 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 444 mg
  • calcium 32 mg

How to Make It

  1. 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.

    Preparing Avocados