AVOCADO, POMEGRANATE & PINE NUT SALAD

Vegan Food
Written By Lukas Breucha
SERVES 2 TO 4 PORTIONS

CITRUS-CHILI VINAIGRETTE
  • 1/4 cup orange juice
  • 2 tbsp. Champagne vinegar (or white wine vinegar)
  • 1 tbsp. maple syrup 2 tsp. olive oil
  • 1/2 tsp. chili powder
    • SALAD
  • 3 cups packed mixed baby greens
  • 1 avocado, pitted, peeled, and chopped
  • 1 cup diced strawberries
  • 1/2 cup pomegranate seeds
  • 1/4 cup toasted pine nuts
    • NUTRITIONAL VALUES

    Calories: 309kcal
    Fat: 24.2g (3.8g S.Fat)
    Carbs: 23.4g
    Protein: 4g
    Sugar: 10.9g
    Sodium: 43mg

    METHOD

    Combine the vinaigrette ingredients in a cup or small bowl.

    Toss the greens, avocado, strawberries, pomegranate seeds, and pine nuts in a large mixing bowl. Toss in the dressing until evenly coated. Divide the mixture between two bowls and serve immediately.
    VARIATION

    Add cooked chickpeas, Quick Bacon Crumbles, or Chile-Roasted Tofu to liven up the salad or make it more of a main course. A sprinkle of Pepita Parmesan never hurt anyone, either.
    Lukas Breucha https://www.operationsinsider.com
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