Gluten Free – Low Carb – Dairy Free – Diabetic Friendly – Vegetarian
In keeping with the true colours of Christmas, I created this delicious recipe that will really brighten up your table on Christmas day. But the best thing about this salad (aside from the beautiful array of colour) is that you will be eating your way to better health, thanks to the bountiful nutritional benefits of pomegranate! Pomegranate is renowned for being rich in antioxidants, which can help to prevent LDL (bad cholesterol) from oxidizing, helping to prevent atherosclerosis and reduce the build of plaque in the arteries, whilst increasing levels of HDL (good cholesterol). Research has indicated that the compounds in pomegranate may reduce the risk of breast and prostate cancer and even slow down its growth. So this is one dish you won’t need to feel guilty about over indulging on Christmas day!
What you’ll need…
- 1 -2 pomegranates – seeds removed from the flesh
- 1 bunch of asparagus ( hard ends removed) or 1 cup of sugar snap peas
- Mixed lettuce and rocket – couple of large handfuls – depending how many mouths you need to feed
- 1 medium fennel, thinly sliced and leafy tops removed for garnish
- 1/2 cup roughly chopped mint
- ½ – ¾ cup toasted macadamia or walnuts
- 1/2 cup goats feta
For the Dressing
- Juice of 1 lemon
- 1/4 cup of extra virgin olive oil
- 1 tsp. whole grain mustard
- Cracked pepper and Himalayan or Celtic sea salt to taste
- 1 – 2 tsps. rice malt syrup
- Add all ingredients to a glass jar and place lid on, before shaking vigorously.
How to make…
- Heat the BBQ grill or griddle fry pan and add asparagus spears, heat until slightly crunchy, remove and set aside on paper towel to cool
- Take your favourite serving platter and arrange the mixed lettuce leaves / rocket and mint.
- Sprinkle the nuts, crumbled goats feta, pomegranate and asparagus or steamed sugar snap peas over the salad leaves.
- Garnish with fennel tops and dress when ready to serve.
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