• 44 Ratings

This antioxidant-packed salad makes a delicious appetizer.

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Ingredients

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.

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  • 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.

Reviews

44 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 26
  • 2 star values: 5
  • 1 star values: 2