Pomegranate, beetroot and avo salad

Recipe from: 12 October 2010

Ingredients 9
Servings 1
Minutes 12 mins


Serving Change
  • Handful cos lettuce, torn
  • Handful corn salad (lamb lettuce), torn
  • Sugar snap peas
  • 1
    cooked beetroot, sliced
  • 1/2
    avocado, sliced
  • Handful of pomegranate seeds
  • Squeeze lemon juice
  • Olive oil
  • Salt and pepper


12 mins
Make a dressing using the lemon juice, olive oil, salt and pepper.
Dress each of the ingredients individually so as to prevent the beetroot colour from running.
Layer the dressed leaves at the bottom of a bowl or plate.
Layer the beetroot, avo and sugar snap peas over the lettuce.
Sprinkle over the pomegranate seeds.
Season again with salt and pepper and any left over dressing.

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