Mixed Leaf Salad with Pomegranate, Avocado & Goat’s Cheese
Mixed Leaf Salad with Pomegranate, Avocado & Goat’s Cheese
This colourful salad is like wearing a nutritional crown, with each ingredient playing a royal role in supporting your health. The avocado delivers heart-healthy monounsaturated fats that help your body absorb the fat-soluble vitamins from the greens, while the pomegranate seeds offer powerful antioxidants that protect your cells like tiny shields. The goat’s cheese provides calcium in a more digestible form than cow’s milk products, making this dish not just a feast for the eyes, but a brilliant boost for your immune system and gut health. It’s vibrant nutrition at its most delicious!
Servings
3
Prep time
Cook time
Recipe
Ingredients
- 6 cups mixed salad leaves (eg. baby spinach, arugula and lettuce)
- 2 ripe avocados, sliced or cubed
- 150g goat’s cheese, crumbled
- 1 cup cherry or grape tomatoes, halved
- 1 medium cucumber, sliced into half moons
- 1 cup pomegranate seeds
- ¼ cup pine nuts
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp fresh lemon juice
- 1 tsp honey (or maple syrup for a vegan option)
- 1 tsp Dijon mustard (optional)
- Salt & freshly ground black pepper, to taste
Method
- Wash and dry the mixed salad leaves thoroughly. Place them in a large serving bowl.
- Add the avocado, crumbled goat’s cheese, tomatoes, cucumber and pomegranate seeds to the bowl.
- Toast the pine nuts in a dry skillet over medium heat for 2–3 mins until golden and fragrant. Let them cool slightly before sprinkling over the salad.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, honey (or maple syrup), Dijon mustard, salt and pepper until well combined. Taste and adjust seasoning as needed.
- Drizzle the dressing evenly over the salad just before serving. Toss gently to coat all ingredients with the dressing.
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