John Myers
Rocket and Avocado Salad with Pumpkin and Pomegranate Seeds
The perfect rocket and avocado salad with pumpkin and pomegranate seeds recipe with a picture and simple step-by-step instructions.
- 200 g Arugula
- 2 piece Avocado
- 1 piece Pomegranate
- 50 g Pumpkin seeds
- Olive oil
- 1 piece Lemon
- Honey liquid
- Salt, pepper
- Wash and read organic arugula that is as fresh as possible from the market, remove the long stalks, if necessary pluck the arugula leaves apart a little. Depending on whether it is a starter or a separate snack, take more rocket. The crowd here is intended as a starter.
- Divide the avocado, remove the stone, peel off the peel and cut the pulp into small cubes, if necessary toss a little lemon juice so that they do not turn brown. If the avocado is used immediately in the salad, it can be dispensed with.
- Lightly roast the pumpkin seeds (dried, out of the bag, organic quality if possible) in a little olive oil at not too high a heat until they partly show brown traces of roasting, possibly use a splash guard, as the kernels like to jump out of the pan, remove them and lightly salt.
- Score the pomegranate in the middle crosswise once all around so that the peel and inner skin are cut through, but the pulp is not damaged. Now separate the two halves by turning them in opposite directions in a deep bowl in the sink. Hold the first half with the open surface in the bowl and knock out the kernels with a broad knife handle or similar device by boldly knocking on the bowl and catching them in the bowl, push the rest out from the outside through the bowl, remove any loosened white skin remnants with. Do the same with the other half. Small splashes are possible, it is better to wear an apron.
- For the dressing, mix the juice of half a lemon with a little salt, then add olive oil and honey and stir. The dressing should not taste too lemony, if necessary add more honey and olive oil.
- Now mix the rocket and the avocado with the dressing well in a bowl, add some coarse or ground black pepper, add a little salt if necessary. Arrange the mixture in portions on plates, sprinkle with roasted pumpkin seeds and pomegranate seeds as desired and serve as a starter, if necessary as a side salad or snack with a little baguette.
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