Pomegranate, beetroot and avo salad

1 serving Prep: 12 mins, Cooking: 10 mins
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An exotic blend of flavours result in a visual and culinary treat.

By Food24 October 12 2010
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Ingredients (9)

lettuce — cos, torn
lettuce — lamb, torn
sugar snap peas
1 beetroot — sliced, cooked
1/2 avocado
pomegranate — seeds
lemon juice
fresh chillies — 573
salt and freshly ground black pepper
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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.

For more of leaine’s kitchen‘s recipes click here.

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