Mexican Salad with Pomegranate-Lime Dressing

Last year, I made this salad (recipe from Sunset magazine) for my family’s pseudo-potluck Easter.  It was so good that not only have I been thinking about it all year long, but I had a request to bring it back this year!  Although I think it’s probably a “fall” salad, since it does call for pomegranate seeds, I think it can be made year-round, omitting the seeds.

Prep time: 15-25 minutes
Serves: 4 people

Ingredients
[Dressing]
2 tablespoons fresh lime juice
2 tablespoons fresh pomegranate juice
(I use the POM juice)
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon cumin
1 small garlic clove, minced
1 teaspoon olive oil

[Salad]
2 cups of romaine lettuce (the original recipe calls for arugula, which I have not tried, but I think romaine works well)
1-1/2 cups julienne-cut peeled jicama (for those who live in other parts of the country, jicama is a root vegetable associated with Mexican cooking…reminds me of a carrot crossed with a water chestnut–very tasty!)
1/2 cup vertically sliced red onion
1/2 cup diced peeled avocado
2 tablespoons of chopped, fresh cilantro
1/4 cup fresh pomegranate seeds (I usually omit this, unless making in the fall)
4 teaspoons pine nuts, toasted

Preparation

1. Combine first 6 dressing ingredients in a large bowl.  Add olive oil, and stir with a whisk. (I put all of the ingredients, including olive oil in a mason jar and shake.)

2. Add lettuce and next 4 ingredients (through cilantro), and toss gently.  Add pomegranate seeds, pine nuts and dressing and toss again.  Serve immediately.

About jenny

Jennifer Smith Greene is originally from and lives currently in Burbank, California with her husband Gavin Greene. Jenny completed her undergraduate degree from Woodbury University in Graphic Design. She has worked as a graphics & web designer, both as an in-house and freelance designer. She also has completed a Master of Divinity (MDiv) degree from Princeton Theological Seminary. She has worked as a hospital chaplain and in support roles in various churches. In her spare time, Jenny enjoys watercolor painting. She has taken classes and workshops under Joseph Stoddard, Tom Fong, Danny Gregory and Jane Friend. Additionally, Jenny is active in the community and volunteers her time on the Board of Family Promise of East San Fernando Valley, a social service nonprofit dedicated to helping homeless children and their families by providing shelter and support services to help the families find jobs and housing. Jenny enjoys reading (and highly recommends the site Goodreads), watching movies, playing softball and tennis and taking walks with her husband. Otherwise, Jenny is always curious to find out about those people who come to her site and would love to hear from you!
This entry was posted in arugula, avocado, cilantro, cumin, easter, garlic, jicama, juice, lime, olive oil, onion, pine nuts, recipe, red, salad, salt, sugar, sunset. Bookmark the permalink.

5 Responses to Mexican Salad with Pomegranate-Lime Dressing

  1. Jenn says:

    Didn’t you bring some of this to one of our leftovers-lunch dates? If it’s what I’m thinking of, it was really good!

    • Jenny says:

      Yes, I think this is the salad that I made for you…maybe for your birthday? I for sure brought it over to your house once and I believe you liked it, but were unsure if Kurt would because of the jicama?

  2. mle says:

    will do! i really look forward to it, and i’ll be sure to keep my eyes peeled for the jicama. keeping ones eyes peeled is an awfully strange idiom, now that i think about it…

  3. Jenny says:

    It is fantastic!! A great use of jicama! Whenever you get the chance to try it, please let me know what you think!

  4. mle says:

    this sounds fantastic. i’m going to bookmark it, so that whenever i come across a jicama out here (i see them from time to time), i can make it!

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