Pomegranate and Papaya Salad

Prep Time: 30 Min Servings: 8 servings Difficulty: easy

Ingredients:

  • 3⁄4 Pomegranate
  • 11⁄4 Heads of curly endive, separated into leaves
  • 3/4 Medium papaya
  • 23⁄4 cup Baby lettuce leaves, or
  • other torn lettuce leaves
  • 11⁄2 tbsp Green part of green onions, thinly sliced
  • 11⁄4 Heads of curly endive, separated into leaves

Dressing

  • 11⁄2 tbsp Lemon juice
  • 1 tsp White wine vinegar
  • 1 clove Garlic, finely chopped
  • 3⁄4 tsp Freshly grated ginger, or 1/8 tsp dry ginger
  • 3⁄4 tsp Sugar
  • 1/8 tsp Salt
  • 1/8 tsp Freshly ground black pepper
  • 2 tbsp Olive oil

Directions:

  1. Separate seeds from skin and pulp of pomegranate (about 1⁄2 cup of seeds) Set seeds aside.
  2. Peel, seed and cut papaya into 1⁄2 inch cubes. Slice green onion.
  3. Mix lemon juice, vinegar, garlic, ginger root, sugar, salt, and pepper and then whisk in oil.
  4. On a large serving platter arrange endive leaves like spokes with tips pointing out.
  5. Toss papaya with 2 tsp dressing.
  6. Toss lettuce with remaining dressing, mound over endive leaves. Top with seasoned papaya. Sprinkle with pomegranate seeds, then green onion.

 

Notes:

To separate seeds from pomegranate skin cut in half and hit gently cut side down into a bowl.

Nutritional information per serving: Protein 7.6g Total fat 3.6g Carbohydrates 8.4g Calories 64.9 Sodium 43.8mg Cholesterol 0mg

print

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: