| This recipe is liked by 0 person(s). |
Spinach Salad with Pomegranate and Avocado
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Spinach Salad with Pomegranate and Avocado The sunflower seeds and spinach in this salad are top-notch sources of magnesium, which enables your body to create dopamine. The avocado's vitamin B6 produces serotonin, a calming neurotransmitter. Ingredients | |
| 1 | pomegranate |
| 1/4 cup | fresh lemon juice |
| 1 teaspoon | Dijon mustard |
| 2 tablespoons | olive oil |
| Coarse salt | |
| ground pepper | |
| 2 bunches | flat leaf spinach, stems trimmed, well washed and dried |
| 2 tablespoons | roasted, hulled sunflower seeds |
| 1 | Hass avocado |
| Directions Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry. In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and | |
| oil, season with salt and pepper. Toss spinach, sunflower seeds, and | |
pomegranate seeds with dressing in bowl. Transfer to a serving platter.
Halve avocado and remove pit. Scoop out flesh and thinly slice
lengthwise; drizzle with remaining lemon juice. Transfer to plate and
arrange salad on top. Serve immediately.
First published
Copyright 2011 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.