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