Ingredients
2 Tbls. fresh lime juice
2 tbls. fresh pomegrenate
juice
1 tea. sugar
3/4 tea. ground cumin
1 small garlic clove, minced
1 tea. 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 tbls. chopped fresh
cilantro
1/4 cup fresh pomegranate
seeds
4 tea. pine nuts, toasted
Preparation
- 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.
- Yield: 4 servings
